Blueberry Custard Ladder

 

June 2014 261

So, this is basically a riff on this recipe – which looks delish right?  She has great directions for folding the pastry, but I prefer to alternate pulling over the edges.  It’s your choice!

This would make a great dessert for 4th of July or after a trip to a pick-your-own blueberry patch – love doing that!  When I made this recipe my husband ate a piece right out of the oven (I tried to warm him), and burnt his mouth.  Don’t be like him.

June 2014 259

In the above picture, I was actually just getting ready to heat up some sliced cold pastry and that is why the lattice doesn’t completely match up – but you get the idea!

I know it’s unorthodox that I listed the recipes in the order that you should make them below, but I’m selfishly doing it for myself so I don’t have to reread this recipe before I dive into making it again!

Blueberry Custard Ladder

Custard Adapted from here

4 cups heavy cream

1 2/3 cups granulated sugar

pinch salt

10 large egg yolks

6 Tablespoons cornstarch

8 Tablespoons of cold butter, cut into Tablespoons

1/2 teaspoon vanilla extract

Crack the egg yolks into a large glass (heat-proof) bowl and set aside.  In a medium bowl, place the chunks of butter and vanilla and set a fine mesh sieve on top (I have some similar to these); set aside.

In a medium pot, whisk together the sugar with the cornstarch to break up any lumps.  Then add the heavy cream and salt and whisk constantly over medium heat (about 5 on a gas burner) until thick and bubbly.  Continue whisking for 1 minute.

Slowly, whisk about 1/2 of the hot cream into the egg yolks whisking vigorously to prevent the egg yolks from scrambling.  Then slowly whisk in another 1/2 cup of hot cream.

Then place the remaining pot of hot cream back on the stove and vigorously whisk the egg yolk mixture back into the hot cream and bring it to a boil.  Cook for 1 minute.

Take the cream/egg mixture off the heat and pour it through the sieve.  When all of the custard has been pushed through the sieve, whisk constantly to incorporate the butter and vanilla into the hot cream mixture.

Pour the hot custard into a heat-proof bowl and let it set at room temperature for about 30 minutes to cool.  Once it has cooled enough to move, place a paper towel on top of the bowl and place in the refrigerator to continue to cool.

*This custard will be shiny, thick, and spreadable the first day.  However, on the second day it will thickened so much that you can scoop it.  Don’t worry, it’s crazy delicious and great on cream puffs because it’ll stay in place!

Blueberry Filling Adapted from Better Homes and Gardens New Cook Book

3/4 cup sugar

2 Tablespoons cornstarch

dash of salt

1/3 cup water

1 pint of fresh blueberries, washed (reserve 1/2 cup)

Place the sugar and cornstarch in a medium saucepan and whisk together to break up any lumps.  Then add the water and salt and stir well.  Add in the blueberries.

Over medium heat, cook and stir until the sauce is thick and just starting to boil.  Stir for 1 to 2 minutes more, then take off the heat and add the reserved 1/2 cup of blueberries.  Set aside to  cool.

Sour Cream Dough Better Homes and Gardens

1 package active dry yeast

¼ cup warm water

1 (8-ounce) carton dairy sour cream

3 Tablespoons granulated sugar

2 Tablespoons shortening

1 teaspoon salt

1/8 teaspoon baking soda

1 egg

3 – 3 ¼ cups all-purpose flour

In a medium-size bowl, dissolve the yeast in warm water – set aside.

In a small saucepan whisk the sour cream, sugar, shortening, and salt.  Heat until warmed through (the shortening should be melted) and whisk in the baking soda.

Add the sour cream mix and the egg to the yeast mixture and stir well.  Add the flour and stir until the dough is only just slightly sticky – the dough will be soft.  Knead the dough gently on a lightly floured surface until smooth; cover the dough with a bowl turned upside down for 5 minutes.

Don’t add too much flour – you don’t want a stiff dough.

Putting the whole thing together!:

Divide dough into two equal portions.  Place each one on a separate piece of parchment and roll each out into (14 inch long) rectangles (about 12 inches wide).

Spread 1/4 of the custard on each rectangle lengthwise (about 4 inches wide) down the middle.  Then top the custard with the blueberry filling (using half for each rectangle).

Note: you will have leftover custard to eat or to serve with cream puffs – yum!  You could also opt to half the recipe.

Next, make a cut at the top and bottom of each pastry (as seen in this recipe) and fold over, then cut diagonal slits every inch (or so) down the pastry on both sides.  Then alternate folding over a section from each side.

When completed, cover each pastry will a damp kitchen towel and let rise for about 40 minutes, or until nice and puffy.

Preheat the oven to 400 degrees.  Brush the pastry with egg wash (1 egg yolk whisked with 2 Tablespoons of heavy cream).  Bake for 30-35 minutes, or until golden brown.

Serve warm with vanilla ice cream.

Refrigerate any leftovers in a covered container, eat cold, or warm up pastry wrapped in foil and bake at 350 degrees for about 15 minutes.

 

 

 

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