Source in .scx format of Caramel Custard Foam
<?xml version="1.0" encoding="UTF-8" standalone="yes"?> <!-- Shop'NCook recipe exchange format Generated by Shop'NCook 3.1 (http://www.shopncook.com/) DTD: http://www.rufenacht.com/shopncook.dtd --> <!DOCTYPE ShopNCook> <?xml-stylesheet href="shopncook1.css" type="text/css"?> <ShopNCook version="1.0" generator="Shop'NCook recipe database 1.0" xml:lang="en"> <RecipeList> <Recipe recipeId="40181" locale="en"> <RecipeHeader> <RecipeTitle>Caramel Custard Foam</RecipeTitle> <Category>Foams</Category> <NbPersons>0</NbPersons> <PortionYield></PortionYield> <PrepTime></PrepTime> <TotalTime></TotalTime> <Source></Source> </RecipeHeader> <IngredientList> <Ingredient id="825" quantity="75.0" unit="g" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>75g (6 tablespoons)</IngredientQuantity> <IngredientItem>granulated sugar</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="181" quantity="25.0" unit="g" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>25g (2 tablespoons)</IngredientQuantity> <IngredientItem>water</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="-1" quantity="115.0" unit="g" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>115g (1⁄2 cup)</IngredientQuantity> <IngredientItem>heavy cream</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="-1" quantity="115.0" unit="g" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>115g (1⁄2 cup)</IngredientQuantity> <IngredientItem>whole milk</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="2156" quantity="40.0" unit="g" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>40g/2 large</IngredientQuantity> <IngredientItem>egg yolks</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="825" quantity="15.0" unit="g" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>15g (1 tablespoon)</IngredientQuantity> <IngredientItem>granulated sugar</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="1406" quantity="1.0" unit="sheet" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>1 sheet</IngredientQuantity> <IngredientItem>gelatin</IngredientItem> <IngredientComment>softened and squeezed of excess moisture</IngredientComment> </Ingredient> </IngredientList> <RecipeText>1. In a small saucepan, combine the five tablespoons of sugar and water and cook to a dark caramel. Meanwhile, combine cream, and milk, and heat just until warm. When the caramel reaches a medium brown color, add warmed cream mixture. Bring mixture to a boil over medium heat, making sure all caramelized sugar is dissolved. Meanwhile, combine and whisk egg yolks and remaining sugar. Temper hot cream into egg yolks (beat the yolks and add a little of the cream at a time). Return to medium-low heat and cook, constantly stirring, until mixture is slightly thickened. Remove from heat, whisk in gelatin and strain through a fine mesh sieve. Chill in an ice water bath. Refrigerate until well-chilled. 2. Transfer custard to whipped cream siphon and assemble according to manufacturer's instructions. Reserve in refrigerator until assembly. </RecipeText> </Recipe> </RecipeList> </ShopNCook>