On Sun 02 Aug 2009 10:09:19p, Omelet told us...

> In article 7>,
> Wayne Boatwright > wrote:
>
>> First off, if I were making a custard I would be using cornstarch
>> (cornflour), not all-purpose flour. For the volume of cream, egg yolks,
>> and sugar, 1/2 cup all-purpose flour seems excessive, which could
>> certainly account for the premature thickening/clumping of the mixture.
>>
>> AFAIC, this is not a particularly good recipe.
>>
>> --
>> Wayne Boatwright
>
> I have to agree that it is not a good Custard recipe.
> It's not even a correct custard recipe.
>
> From what I see in moms Betty Crocker Cookbook (sitting here in my lap),
> there is no thickener used for a proper custard. Thought I remembered as
> much!
>
> Lets see...
>
> Baked Custard:
> (quoted directly from the Betty Crocker Cookbook and yes, I actually do
> own a couple of cookbooks. <G> This one has many hand written notes and
> recipes tucked in here or there from mom too!)
>
> Beat slightly to mix...
>
> 2 eggs (or 4 yolks)
> 1/3 cup sugar
> 1/4 tsp salt
>
> Scald (crinkly film forms on top)...
> 2 cups milk
>
> Stir eggs into mixture, add 1/2 tsp vanilla if desired.
>
> Pour into 6 custard cups or a 1 1/2 qt. baking dish and set in a pan of
> hot water (1" deep). Sprinkle a little nutmeg over top. Bake just until
> silver knife inserted 1" from edge comes out clean (soft center sets as
> it stands). Immediately remove from heat. Served cool or chilled in
> same cups on dessert plates, or unmold and serve. Pass grape pr other
> fruit juice to pour over, if desired.
>
> Temperatu 350 degrees F (mod oven).
> Time" Bake 45 to 50 min.
>
> Amount: 6 servings.
>
> ---
>
> Soft Custard:
>
> "Delicate pudding or sauce to dress up other desserts."
>
> Scald in top of double boiler or over direct heat...
> 1 12 cups milk
>
> Beat into small bowl...
> 4 egg yolks
> (or two whole eggs)
>
> Blend in...
> 1/4 cup sugar
> 1/4 tsp. sale
>
> Gradually stir in in scalded milk. Return to double boiler. Cook over
> simmering (not boiling) water, stirring constantly. When custard coats
> silver spoon (think coating), remove from heat. Cool quickly. If custard
> should start to curdle, beat vigorously at once with rotary beater until
> smooth. Blend in 1 tsp. vanilla. Serve in sherbet glasses topped with
> shipped cream; or use as a sauce over fruit, cake or other desserts.
>
> Amount: 6 servings.
>
> ---
>
> Rich Custard filling (from the page on Cream Puffs):
>
> Mix in Saucepan...
> 1/2 cup sugar
> 1/2 tsp salt
> 1/3 cup Gold Medal flour
>
> (ok, so I was wrong about the flour <g>)
>
> Stir in...
> 2 cups milk
>
> Cook over med. heat, stirring until it boils. Boil 1 min. Remove from
> heat. Stir a little over 1/2 of this mixture into...
> 4 egg yolks (or 2 eggs) beaten.
>
> Blend into hot mixture in saucepan. Bring just to boiling point. Cool
> and blend in...
> 2 tsp. vanilla or other flavoring.
>
> This cookbook is probably a good 60 years old.
> A real family treasure. :-) I'm considering having it re-bound as it's
> falling apart, literally. I've been preserving it by keeping it in a
> ziplock bag... It was one of the foremost things on moms mind when she
> was dying. She was most concerned that I knew where it was etc. <sigh>
>
> I do treasure it!

This was pretty much my interpretation of custard. And, yes, some types of
custards do include some starch thickener, but I've never seen one that
requires the quantity of OP's for so little liquid.

OTOH, Creme Patissiere (pastry cream) is an entirely different product and
almost always contains enough starch to achieve the thickness and texture
the final recipe requires. Having said that, Creme Patissiere is not a
custard in my book.

--
Wayne Boatwright
------------------------------------------------------------------------
Give me books, French wine, fruit, fine weather and a little music
played out of doors by somebody I do not know. John Keats