Harlett wrote on Sun, 2 Aug 2009 12:34:46 -0700 (PDT):

> Maybe there's a trick I'm not getting, or my definition of,
> say, boil, is different than what the cookbook is telling me.

> For instance, yesterday I made a dacquoise. For the most part,
> it came out very well, but I think I can do better on the
> custard part.

> Here's the pertinent part of the recipe:
> _________________________

> 1. bring 2 cups half-and-half just to a boil in a large
> saucepan over medium heat, then turn off the heat, reserve.

> 2. in a mixer, whip 8 yolks, 1 tsp vanilla and 1/2 cup
> granulated sugar for about 4 minutes. when you lift the mixer
> blade, the mixture should form a thick ribbon. slowly mix in
> 1/2 cup all purpose flour until well combined.

> (me - I've learned that when the mixer is done to get a
> spatula and ensure that all of the flower has been well
> incorporated. Sometimes the beater forces some flour to the
> bottom or side and makes a kind of sludge.)

> 3. add 1 cup of the hot half-and-half to the bowl and mix
> well.

> 4. turn the heat to medium again under the pan of half-and
> half. Showly, mixing constantly, pour the yolk mixture into
> the saucepan. Bring just to a boil, stirring the entire time.
> Reduce the heat to low and simmer for about 3 minutes,
> stirring constantly. Allow to cool. Pour into abowl, cover
> with plastic wrap and refrigerate until ready to use.

> _________________________

> Maybe the book's concept of boil on point 4 is different than
> mine, but to me, it seems to congeal long before it comes to
> what I consider a boil. I've tried whipping it with a whisk
> rather than use a spoon, but I find too much sticks to the
> corners or the pan and begins to become something close to
> scrambled eggs.

> Should the H&H mixture be closer to a boil before I start
> pouring in the yolk mixture? (generally I boil the H&H first,
> take it off the heat and cover it, then prepare the yolks and
> temper the yolks with the H&H and THEN turn on the stove
> again. So, usually, 15 or so minutes have passed since the H&H
> was on the flame.)

> Anyone else have any secrets of the custard trade?

> For the record, my custards almost always taste good, and
> rarely curdle, but it's usually a bit lumpy and I know I can
> do better.

Having been brought up int UK, my advice is buy a packet of Bird's
Custard powder and follow the directions. Still, I never did like
custard much!


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not