1. II SEM BAKERY PRACTICAL 1
Jam Tart
Turnover
Caramel Custard

2. CARAMEL CUSTARD RECIPE (for 4 portions) S.NO INGREDIENTS QUANTITY
UNITS 1
Milk
120 Ml 2
Eggs No 3
Sugar 60
Gms 4
Vanilla essence
Few
Drops 5
Sugar for caramel 50 6
Double cream
optional

3. CARAMEL CUSTARD METHOD Boil milk & flavor it with vanilla
Boil milk & flavor it with vanilla
Beat whole eggs and sugar.
Add scalded milk & mix well.
Remove scum & strain.
Cook sugar to caramel stage (light caramel).
Line one large or 4 individual moulds with caramel.
Pour custard in moulds.
Bake over bain-marie covered with butter paper or aluminum foil until set (150ºC). (Bain-marie water should not boil)
Remove when cooked and cool.
Demould & serve on individual plates.
CHARACTERISTICS
Texture - soft & creamy
Colour - pale yellow

4. CARAMEL CUSTARD

5. SWEET SHORT CRUST PASTRY (JAM TART & Turnover)
RECIPE (for 4 portions)
S No
INGREDIENTS
QUANTITY
UNITS 1
Maida
100
gms 2
Fat 50 3
Salt A
Pinch 4
Powder sugar 30 5
Egg No

6. SWEET SHORT CRUST PASTRY (JAM TART & Turnover)
METHOD (creaming method)
Cream fat & powdered sugar (with salt) till light & fluffy.
Add slightly beaten egg gradually & keep creaming till smooth.
Fold in flour gently & make soft dough.
Keep the dough covered in the refrigerator for 20 min.
Use as required.
Baking temperature ° C.
CHARACTERISTICS
Texture - crisp & brittle
Colour golden brown

7. SWEET SHORT CRUST PASTRY (JAM TART & Turnover)

8. SWEET SHORT CRUST PASTRY (JAM TART & Turnover)