Information AboutCustard |
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Custard is a family of preparations based on milk and eggs, thickened with heat. Most commonly, it refers to a dessert or dessert sauce, but custard bases are also used for Quiche s and other savoury foods. As a ''crème pâtissière''; when gelatin is added, it is ''crème anglaise collée''. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring Sauce ( Crème Anglaise ), to a thick Blancmange like that used for Vanilla Slice or the pastry cream used to fill éclair s. Custard is an important part of dessert recipes from many countries, including the United Kingdom , France , Portugal , Spain , Italy , and Australia . Instant and ready-made 'custards' are also marketed, though they are not true custards if they are not thickened with egg. See Bird's Custard , for instance. Custard thickened with starch is a programme, it is possible for a full-grown adult to walk across a swimming pool filled with custard, without sinking. METHOD For a basic dessert custard, whisk 1/4 cup sugar with 4 egg yolks until pale yellow and thick enough to form a slowly dissolving ribbon when lifted. Then add 1 1/2 cups cream that has been brought to a boil, very slowly and mixing continually. Set over moderate heat (no more than 75 degrees Celsius), and stir continually until it thickens. Most custard is cooked in a double boiler ( Bain-marie ) or heated very gently on the stove in a saucepan, but custard can also be steamed or baked in the oven with or without a hot water bath. USES Some varieties of Ice Cream use a custard base. Recipes involving sweet custard include:
SAVOURY CUSTARDS Not all custards are sweet. Quiche is a savoury custard tart. Some kinds of Timbale or vegetable loaf are made of a custard base mixed with chopped savoury ingredients. SEE ALSO |
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