For the title, please do help me to fill in the blank.
The custard is made from soy milk, but I really dislike its called "milk" since it isn't a dairy product, and it doesn't taste like one either. I don't see people call banana smoothie banana milk, or yogurt drink yogurt milk. Soy milk is such a bad translation. I hope that you guys don't try to compare soy drink with cow milk.
Soy drink has a strong nutty flavor, but it only tastes good when it is sweetened. I practically drank half a liter of soy drink a day when I was a kid; my mom made it for living. But if you don't like soy drink, you can always use regular custard in this recipe.
I aim for a very smooth texture in this pastry, so have selected puffy pastry, custard and fresh fig. Soy custard just adds sophistication in taste.
The soy drink (or soy milk) I bought in Barcelona, it tastes as good as home-made. I picked the unsweetened one so that I can totally control the taste during cooking. If you can, always choose the one without any additive but with a higher percentage of soy (mine is 14%).
Recipe of sweet soy ...... custard
(enough to fill more than 6 tarts)
- 200 ml unsweeten soy drink
- 80 g white sugar (I have sweet tooth)
- a very tiny pinch of salt
- 1 egg yolk
- 15 g flour
- 1 tablespoon cornstarch
- 1 teaspoon butter
- a dash of vanilla essense
- In a small port, mix the soy drink, sugar, salt and flour. Bring the liquid to boil very slowly, and must keep stirring. Once it starts bubbling, let it simmering over very low heat for about three minutes.
- During simmering, keep an eye on its consistency. If it isn't thick enough, disolve the cornstarch with spoonful of soy drink, then add this cornstarch liquid into your pot and continue cooking. Or, if it is too thick, you can always add soy drink.
- Place the egg yolk in a mixing bowl. When the custard is almost done, scoop up a couple spoonfuls of it into the yolk, whisk the yolk mixture quickly. Then return the yolk mixture back to the pot, continue to stir the custard. This step is called temepering, is to avoid the yolk being cooked through prior being combined with the custard.
- After the yolk mixture back to the pot, drop in butter and vanilla essense. Once the custard well combined, turn off the heat, spoon the custard in a bowl and let cool.