Introduction:
Custard is a variety of culinary preparations based on a cooked mixture of milk or
cream and egg yolk.Depending on how much egg or thickener is used, custard
may vary in consistency from a thin pouring sauce(crème anglaise),to a thick
pastry cream used to fill éclairs.The most common custards are used as desserts
or dessert sauces and typically include sugar and vanilla.Custard bases may also
be used for quiches and other savoury foods.
Sometimes flour,corn starch or gelatin is added.Custard is usually cooked in a
double boiler (bain-marie) or microwave or heated very gently in a saucepan
on a stove,though custard can also be steamed,baked in the oven with or
without a hot water bath or even cooked in a pressure cooker.
Custard preparation is a delicate operation,because a temperature
increase of 5–10 °F (3-6 °C) leads to overcooking and curdling.
Generally,a fully-cooked custard should not exceed 80 °C; it
begins setting at 70 °C.A water bath slows heat transfer and
makes it easier to remove the custard from the oven before it
curdles.
Custards baked in pastry (custard tarts) were very popular in the
Middle Ages and are the origin of the English word 'custard':
'croustade' originally referred to the crust of a tart.
While 'custard' may refer to a wide variety of thickened dishes,
technically (and in French cookery) the word custard (crème
or more precisely crème moulée) refers only to an egg-thickened custard.
When starch is added,the result is called pastry cream (crème pâtissière)
or confectioners' custard,made with a combination of milk or cream,egg
yolks,fine sugar,flour or some other starch, and usually a flavoring such
as vanilla,chocolate or lemon.Crème pâtissière is a key ingredient in
many French desserts including mille-feuille (or Napoleons) and filled
tarts.It also used in Italian pastry and sometimes in Boston cream pie.
It is known as crème anglaise collée with gelatin added.When starch
is used alone as a thickener (without eggs),the result is a blancmange.
In the United Kingdom, 'custard' often refers to a dessert thickened
from cornflour (cornstarch) rather than eggs.
After the custard has thickened,it may be mixed with other ingredients:
mixed with stiffly beaten egg whites and gelatin,it is chiboust cream;
mixed with whipped cream, it is "creme mousseline".
Not all custards are sweet.A quiche is a savoury custard tart.
Some kinds of timbale or vegetable loaf are made of a custard
base mixed with chopped savoury ingredients.Custard royale
is a thick custard cut into decorative shapes and used to garnish
soup, stew or broth.Chawanmushi is a Japanese savoury custard,
cooked and served in a small bowl or on a saucer.
Custard may also be used as a top layer in gratins,such as the
South African bobotie and many Balkan versions of moussaka.
Recipe For Custard:
Ingredients:
Custard Powder - 2 tbsp. (Brown & Polson)
Milk - 500 ml
Sugar - 3 heaped tbsp.
Fruits - Apples,Bananas,Mangoes,Grapes
(1 or 2 Cups).
Method:
Measure 25 gms (2 tbsp.) of brown & polson custard powder into a bowl.
Add 1/4 cup of milk from 500 ml milk (one standard milk bottle) to make
a smooth paste.
Boil the remaining milk with 3 heaped tbsp.(50 gms) of sugar.
Remove from the heat and add the paste and cook again for
2 to 3 mins,stirring continuously to avoid burning.
Let it cool for a while.Then add 1 or 2 cups of fruits and
stir it well.
Your delicious custard is ready to be served.
Serve chilled.
Custard is a variety of culinary preparations based on a cooked mixture of milk or
cream and egg yolk.Depending on how much egg or thickener is used, custard
may vary in consistency from a thin pouring sauce(crème anglaise),to a thick
pastry cream used to fill éclairs.The most common custards are used as desserts
or dessert sauces and typically include sugar and vanilla.Custard bases may also
be used for quiches and other savoury foods.
Sometimes flour,corn starch or gelatin is added.Custard is usually cooked in a
double boiler (bain-marie) or microwave or heated very gently in a saucepan
on a stove,though custard can also be steamed,baked in the oven with or
without a hot water bath or even cooked in a pressure cooker.
Custard preparation is a delicate operation,because a temperature
increase of 5–10 °F (3-6 °C) leads to overcooking and curdling.
Generally,a fully-cooked custard should not exceed 80 °C; it
begins setting at 70 °C.A water bath slows heat transfer and
makes it easier to remove the custard from the oven before it
curdles.
Custards baked in pastry (custard tarts) were very popular in the
Middle Ages and are the origin of the English word 'custard':
'croustade' originally referred to the crust of a tart.
While 'custard' may refer to a wide variety of thickened dishes,
technically (and in French cookery) the word custard (crème
or more precisely crème moulée) refers only to an egg-thickened custard.
When starch is added,the result is called pastry cream (crème pâtissière)
or confectioners' custard,made with a combination of milk or cream,egg
yolks,fine sugar,flour or some other starch, and usually a flavoring such
as vanilla,chocolate or lemon.Crème pâtissière is a key ingredient in
many French desserts including mille-feuille (or Napoleons) and filled
tarts.It also used in Italian pastry and sometimes in Boston cream pie.
It is known as crème anglaise collée with gelatin added.When starch
is used alone as a thickener (without eggs),the result is a blancmange.
In the United Kingdom, 'custard' often refers to a dessert thickened
from cornflour (cornstarch) rather than eggs.
After the custard has thickened,it may be mixed with other ingredients:
mixed with stiffly beaten egg whites and gelatin,it is chiboust cream;
mixed with whipped cream, it is "creme mousseline".
Not all custards are sweet.A quiche is a savoury custard tart.
Some kinds of timbale or vegetable loaf are made of a custard
base mixed with chopped savoury ingredients.Custard royale
is a thick custard cut into decorative shapes and used to garnish
soup, stew or broth.Chawanmushi is a Japanese savoury custard,
cooked and served in a small bowl or on a saucer.
Custard may also be used as a top layer in gratins,such as the
South African bobotie and many Balkan versions of moussaka.
Recipe For Custard:
Ingredients:
Custard Powder - 2 tbsp. (Brown & Polson)
Milk - 500 ml
Sugar - 3 heaped tbsp.
Fruits - Apples,Bananas,Mangoes,Grapes
(1 or 2 Cups).
Method:
Measure 25 gms (2 tbsp.) of brown & polson custard powder into a bowl.
Add 1/4 cup of milk from 500 ml milk (one standard milk bottle) to make
a smooth paste.
Boil the remaining milk with 3 heaped tbsp.(50 gms) of sugar.
Remove from the heat and add the paste and cook again for
2 to 3 mins,stirring continuously to avoid burning.
Let it cool for a while.Then add 1 or 2 cups of fruits and
stir it well.
Your delicious custard is ready to be served.
Serve chilled.
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