I'm pretty good at desserts, but custards still vex me.

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.

Many thanks!

PS - btw, apart from cooking the egg yolks, why does one want to boil
milk/cream/H&H in custards and other simialr desserts? What chemical
process occurs that aids in the cooking that you wouldn't have if you
just used cold dairy?

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

James Silverton wrote:
> 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!
>
>
Maybe that's why! I don't like Bird's Custard powder very much.

--
Jean B.

On Aug 2, 3:34�pm, "Harlett O'Dowd" >
wrote:
> I'm pretty good at desserts, but custards still vex me.
>
> 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.
>
> Many thanks!
>
> PS - btw, apart from cooking the egg yolks, why does one want to boil
> milk/cream/H&H in custards and other simialr desserts? What chemical
> process occurs that aids in the cooking that you wouldn't have if you
> just used cold dairy?

I think the problem may be that there's too much flour in the recipe.
Try using just 1/4 cup and see if that helps. Also, after the custard
is done you can pour it through a strainer to remove all the lumps and
bits of scrambled egg.

Harlett O'Dowd wrote:
> 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.
>
> Many thanks!
>
> PS - btw, apart from cooking the egg yolks, why does one want to boil
> milk/cream/H&H in custards and other simialr desserts? What chemical
> process occurs that aids in the cooking that you wouldn't have if you
> just used cold dairy?
>

This is quite different from the custards most folks are used to. It's a
thick, spreadable custard-type filling with a pasty consistency? You
have to cook the heck out of it cause of the flour thickener used. I
typically will use a whisk and a non-stick saucepan for these kinds of
things although this stuff might be so thick that you'd have to use a
spoon.

I had a had a soybean custard in a Chinese restaurant that was most
remarkable. It tasted like the freshest, thickest, whitest, and sweetest
cream in existence. It was as if you got fresh sweetened cream to gently
curdle and then you strained it and molded it into a gentle dome onto a
plate with a drizzle of raspberry and a small ball of intensely flavored
mango sherbet. The amazing thing is that there is no milk in this
dessert at all. At least that's what the cook said. That guy is holding
out on me! I've tried to make this using soymilk and agar agar but it
comes out like soybean Jello. Bleech! I'd kill to find that recipe!

In article >,
dsi1 > wrote:


> I had a had a soybean custard in a Chinese restaurant that was most
> remarkable. It tasted like the freshest, thickest, whitest, and sweetest
> cream in existence. It was as if you got fresh sweetened cream to gently
> curdle and then you strained it and molded it into a gentle dome onto a
> plate with a drizzle of raspberry and a small ball of intensely flavored
> mango sherbet. The amazing thing is that there is no milk in this
> dessert at all. At least that's what the cook said. That guy is holding
> out on me! I've tried to make this using soymilk and agar agar but it
> comes out like soybean Jello. Bleech! I'd kill to find that recipe!

All I can say is "yeah". I went to a Chinese restaurant and they gave
us a complimentary dessert. I could have sworn it was a milk product.
No. The Chinese aren't dairy people.

--
Dan Abel
Petaluma, California USA

On Wed, 05 Aug 2009 10:14:56 -0700, in rec.food.cooking, Dan Abel wrote:

>In article >,
> dsi1 > wrote:
>
>
>> I had a had a soybean custard in a Chinese restaurant that was most
>> remarkable. It tasted like the freshest, thickest, whitest, and sweetest
>> cream in existence. It was as if you got fresh sweetened cream to gently
>> curdle and then you strained it and molded it into a gentle dome onto a
>> plate with a drizzle of raspberry and a small ball of intensely flavored
>> mango sherbet. The amazing thing is that there is no milk in this
>> dessert at all. At least that's what the cook said. That guy is holding
>> out on me! I've tried to make this using soymilk and agar agar but it
>> comes out like soybean Jello. Bleech! I'd kill to find that recipe!
>
>All I can say is "yeah". I went to a Chinese restaurant and they gave
>us a complimentary dessert. I could have sworn it was a milk product.
>No. The Chinese aren't dairy people.

Weren't dairy people. They buy a lot of European milk products now.

Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/

On Sat, 15 Aug 2009 16:53:11 +0100, Doug Weller wrote:

> On Wed, 05 Aug 2009 10:14:56 -0700, in rec.food.cooking, Dan Abel wrote:
>
>>In article >,
>> dsi1 > wrote:
>>
>>
>>> I had a had a soybean custard in a Chinese restaurant that was most
>>> remarkable. It tasted like the freshest, thickest, whitest, and sweetest
>>> cream in existence. It was as if you got fresh sweetened cream to gently
>>> curdle and then you strained it and molded it into a gentle dome onto a
>>> plate with a drizzle of raspberry and a small ball of intensely flavored
>>> mango sherbet. The amazing thing is that there is no milk in this
>>> dessert at all. At least that's what the cook said. That guy is holding
>>> out on me! I've tried to make this using soymilk and agar agar but it
>>> comes out like soybean Jello. Bleech! I'd kill to find that recipe!
>>
>>All I can say is "yeah". I went to a Chinese restaurant and they gave
>>us a complimentary dessert. I could have sworn it was a milk product.
>>No. The Chinese aren't dairy people.
>
> Weren't dairy people. They buy a lot of European milk products now.
>
> Doug

but the fact remains that many, if not most, asian adults are
lactose-intolerant:

Lactose intolerance is the inability to metabolize lactose, a sugar found
in milk and other dairy products, because the required enzyme lactase is
absent in the intestinal system or its availability is lowered. It is
estimated that 75% of adults worldwide show some decrease in lactase
activity during adulthood. The frequency of decreased lactase activity
ranges from as little as 5% in northern Europe, up to 71% for Southern
Europe, to more than 90% in some African and Asian countries.

<http://en.wikipedia.org/wiki/Lactose_intolerance#Lactose_intolerance_by_group>

your pal,
blake

On Sun 02 Aug 2009 12:34:46p, Harlett O'Dowd told us...

> I'm pretty good at desserts, but custards still vex me.
>
> 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.
>
> Many thanks!
>
> PS - btw, apart from cooking the egg yolks, why does one want to boil
> milk/cream/H&H in custards and other simialr desserts? What chemical
> process occurs that aids in the cooking that you wouldn't have if you
> just used cold dairy?
>
>

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
------------------------------------------------------------------------
There is no love sincerer than the love of food. George Bernard
Shaw, "The Revolutionist's Handbook," Man and Superman

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!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
Omelet > wrote:

>
> 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

Sorry, that should read 1 1/2 cups milk.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

"Omelet" ha scritto nel messaggio > In article
> Wayne Boatwright > wrote:
>
>> First off, if I were making a custard I would be using cornstarch >>
>> (cornflour), not all-purpose flour.

>> AFAIC, this is not a particularly good recipe.
>> Wayne Boatwright

It may or may not work, but is fairly typical of pastry cream type custards
used on European bakeries. Flour is much more common than corn starch.

> 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:

Yes, baked custard, which is an entirely different thing and pretty damned
hard to pipe into an eclair.

Things have different namkes in different places.

In article >,
"Giusi" > wrote:

> "Omelet" ha scritto nel messaggio > In article
> > Wayne Boatwright > wrote:
> >
> >> First off, if I were making a custard I would be using cornstarch >>
> >> (cornflour), not all-purpose flour.
>
> >> AFAIC, this is not a particularly good recipe.
> >> Wayne Boatwright
>
> It may or may not work, but is fairly typical of pastry cream type custards
> used on European bakeries. Flour is much more common than corn starch.
>
> > 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:
>
> Yes, baked custard, which is an entirely different thing and pretty damned
> hard to pipe into an eclair.
>
> Things have different namkes in different places.

Only _one_ of the three recipes I posted was for baked custard. The
other two were stove top custards.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

"Giusi" > wrote in
:

>
> "Omelet" ha scritto nel messaggio > In article
>> Wayne Boatwright > wrote:
>>
>>> First off, if I were making a custard I would be using cornstarch >>
>>> (cornflour), not all-purpose flour.
>
>>> AFAIC, this is not a particularly good recipe.
>>> Wayne Boatwright
>
> It may or may not work, but is fairly typical of pastry cream type
> custards used on European bakeries. Flour is much more common than
> corn starch.
>

Yes, and given that the OP was talking about making a dacquoise, I imagine
they were after a pastry cream (or creme patisserie) rather than a custard
to serve with pudding etc.

I'm not sure why I haven't made a pastry cream yet - I've certainly made
plenty of custards :-). Think I need to make profiteroles or a flan or some
such this weekend so I have a reason to make it. Do you have a tried and
true pastry cream recipe Giusi?

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

Rhonda Anderson wrote:
> "Giusi" > wrote in
> :
>
>> "Omelet" ha scritto nel messaggio > In article
>>> Wayne Boatwright > wrote:
>>>
>>>> First off, if I were making a custard I would be using cornstarch >>
>>>> (cornflour), not all-purpose flour.
>>>> AFAIC, this is not a particularly good recipe.
>>>> Wayne Boatwright
>> It may or may not work, but is fairly typical of pastry cream type
>> custards used on European bakeries. Flour is much more common than
>> corn starch.
>>
>
> Yes, and given that the OP was talking about making a dacquoise, I imagine
> they were after a pastry cream (or creme patisserie) rather than a custard
> to serve with pudding etc.
>
> I'm not sure why I haven't made a pastry cream yet - I've certainly made
> plenty of custards :-). Think I need to make profiteroles or a flan or some
> such this weekend so I have a reason to make it. Do you have a tried and
> true pastry cream recipe Giusi?
>
I was thinking about this last night. Way back when I made a
dacquiose (sp?), I seem to recall using a butter cream, not
custard. Which is correct?

--
Jean B.

"Rhonda Anderson" ha scritto nel messaggio

.. Do you have a tried and
> true pastry cream recipe Giusi?
>
> --
> Rhonda Anderson

I have one I use, but I am not very happy with it. In very hot weather it
doesn't thicken correctly. Same recipe works in winter.

Rhonda Anderson wrote:
>
> "Giusi" > wrote in
> :
>
> >
> > "Omelet" ha scritto nel messaggio > In article
> >> Wayne Boatwright > wrote:
> >>
> >>> First off, if I were making a custard I would be using cornstarch >>
> >>> (cornflour), not all-purpose flour.
> >
> >>> AFAIC, this is not a particularly good recipe.
> >>> Wayne Boatwright
> >
> > It may or may not work, but is fairly typical of pastry cream type
> > custards used on European bakeries. Flour is much more common than
> > corn starch.
> >
>
> Yes, and given that the OP was talking about making a dacquoise, I imagine
> they were after a pastry cream (or creme patisserie) rather than a custard
> to serve with pudding etc.
>
> I'm not sure why I haven't made a pastry cream yet - I've certainly made
> plenty of custards :-). Think I need to make profiteroles or a flan or some
> such this weekend so I have a reason to make it. Do you have a tried and
> true pastry cream recipe Giusi?
>

This is a French recipe.

Creme Patissiere

6 egg yolks
100 g sugar
2 tbs flour
1/2 litre milk
1 vanilla bean

Whisk tbe egg yolks and the sugar until mixture turns pale. Stir in the
flour until smooth.
Bring the milk with the vanilla bean just to a boil. Whisk in the
egg/sugar/flour mixture and reduce the heat to low. Continue stirring
over low heat until the creme thickens. Bring to a boil briefly,
stirring constantly. Remove from the heat and strain out the vanilla
bean.
Cover and chill.

Giusi wrote:
> "Omelet" ha scritto nel messaggio > In article
>> Wayne Boatwright > wrote:
>>
>>> First off, if I were making a custard I would be using cornstarch >>
>>> (cornflour), not all-purpose flour.
>
>>> AFAIC, this is not a particularly good recipe.
>>> Wayne Boatwright
>
> It may or may not work, but is fairly typical of pastry cream type custards
> used on European bakeries. Flour is much more common than corn starch.
>
>> 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:
>
> Yes, baked custard, which is an entirely different thing and pretty damned
> hard to pipe into an eclair.
>
> Things have different namkes in different places.

Where I come from there are baked custards and cooked custards
(cooked in pot on top of stove). Cooked custards can have added
thickeners such as flour or cornstarch, or not. Cooked custards,
flavored or not, eaten alone are called pudding. Pudding is a
cooked custard. Unless it's "plum pudding" in which case it is
a steamed cake/bread-like thingy. Cooked custards are also used
to make ice cream. I always make custard-based ice cream - it's
so much better and richer than the other kind.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Mon, 03 Aug 2009 00:09:19 -0500, Omelet >
wrote:


>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!
>

>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!

It can't be over 60 years old, the first one was copyrighted 1950.
There is a reproduction of that book. You might get one and save the
old one.

What does the cover look like?

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

In article >,
The Cook > wrote:

> On Mon, 03 Aug 2009 00:09:19 -0500, Omelet >
> wrote:
>
>
> >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!
> >
>
> >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!
>
> It can't be over 60 years old, the first one was copyrighted 1950.
> There is a reproduction of that book. You might get one and save the
> old one.
>
> What does the cover look like?

Ok, I was not sure how old it was. Just that I'm 47 and mom died when
she was 68 and that was 7 years ago. I thought she got it from her mom
but I could be wrong. There are pictures of pies and stuff on the cover.

It has a LOT of moms hand written notes all over the covers and some of
the recipes.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet wrote:
> In article >,
> The Cook > wrote:
>
>> On Mon, 03 Aug 2009 00:09:19 -0500, Omelet >
>> wrote:
>>
>>
>>> 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!
>>>
>>> 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!
>> It can't be over 60 years old, the first one was copyrighted 1950.
>> There is a reproduction of that book. You might get one and save the
>> old one.
>>
>> What does the cover look like?
>
> Ok, I was not sure how old it was. Just that I'm 47 and mom died when
> she was 68 and that was 7 years ago. I thought she got it from her mom
> but I could be wrong. There are pictures of pies and stuff on the cover.
>
> It has a LOT of moms hand written notes all over the covers and some of
> the recipes.

Heh! That's not even the first one. I just got a 1st ed at an
estate sale, and I also have mom's. Nicknamed "Big Red" because
of the red cover.

--
Jean B.

On Mon, 03 Aug 2009 10:57:02 -0500, Omelet >
wrote:

>In article >,
> The Cook > wrote:
>
>> On Mon, 03 Aug 2009 00:09:19 -0500, Omelet >
>> wrote:
>>
>>
>> >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!
>> >
>>
>> >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!
>>
>> It can't be over 60 years old, the first one was copyrighted 1950.
>> There is a reproduction of that book. You might get one and save the
>> old one.
>>
>> What does the cover look like?
>
>Ok, I was not sure how old it was. Just that I'm 47 and mom died when
>she was 68 and that was 7 years ago. I thought she got it from her mom
>but I could be wrong. There are pictures of pies and stuff on the cover.
>
>It has a LOT of moms hand written notes all over the covers and some of
>the recipes.

That is 1956 copyright. Pie, chicken and corn on the cob on the
cover. I found a copy of it several years ago that is full of
clippings and notes. I really need to go through it and sort out the
junk from the good stuff.

My first BC was the 1961 edition. It is still my "go to" book.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Omelet wrote:
> 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!

I hate to point this out but recipe #3, Rich Custard, does
actually have "thickener" in the form of flour. Also, when
you come down to it the eggs in all three recipes could
be considered "thickeners", since when heated they do actually
thicken the custard. :-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

In article >,
Kate Connally > wrote:

> > ---
> >
> > 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!
>
> I hate to point this out but recipe #3, Rich Custard, does
> actually have "thickener" in the form of flour. Also, when
> you come down to it the eggs in all three recipes could
> be considered "thickeners", since when heated they do actually
> thicken the custard. :-)
>
> Kate

Indeed. :-) Not my in-line comment that I was wrong about the flour
thickener for this recipe...

I wonder tho' how it would work were one to substitute corn starch for
that?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Mon 03 Aug 2009 06:58:48a, Kate Connally told us...

> I hate to point this out but recipe #3, Rich Custard, does
> actually have "thickener" in the form of flour. Also, when
> you come down to it the eggs in all three recipes could
> be considered "thickeners", since when heated they do actually
> thicken the custard. :-)
>
> Kate
>

Certainly, eggs are the primary if not the only thickedner in a true custard.
There are other products such as Creme Patissiere which definitely include
starch thickeners, but I do not consider them a true custard.

--
Wayne Boatwright
------------------------------------------------------------------------
The story of barbecue is the story of America: Settlers arrive on
great unspoiled continent, discover wondrous riches, set them on
fire and eat them. Vince Staten

Wayne Boatwright wrote:
> On Mon 03 Aug 2009 06:58:48a, Kate Connally told us...
>
>> I hate to point this out but recipe #3, Rich Custard, does
>> actually have "thickener" in the form of flour. Also, when
>> you come down to it the eggs in all three recipes could
>> be considered "thickeners", since when heated they do actually
>> thicken the custard. :-)
>>
>> Kate
>>
>
> Certainly, eggs are the primary if not the only thickedner in a true custard.
> There are other products such as Creme Patissiere which definitely include
> starch thickeners, but I do not consider them a true custard.
>

You shouldn't let the name throw you off. Obviously, it's either an
arcane or non-American usage of the word "custard." As the OP stated,
this is used as a filling for a meringue and hazelnut pastry. My Swedish
step-mother makes this stuff - she calls it a "cake" but obviously, it
ain't no cake. No matter, she can call it anything she wants. Near as I
can tell, she fills hers with sweetened whipped cream but a much more
substantial filling of this sort would hold up better between layers of
meringue and nuts.

>
> 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!

Proper or not, thickener IS used for stirred custard.
>
> Lets see...
>
> Baked Custard:
> (quoted directly from the Betty Crocker Cookbook and yes, I
> --
> Peace! Om
>

Baked custard and stirred custard are two different animals. You
don't need a thickener in baked, but you do in stirred. I believe my
regular recipe (takes about 3 eggs, if I remember correctly) uses only
a T. or two or cornstarch, and the same amount of flour.

N.

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

In article 0>,
Wayne Boatwright > wrote:

> 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

I'd have to confess, I'd probably just use a pudding mix...

It's like walking 10 miles to talk to someone's house vs. calling them
on the phone. There is no sin in using some modern conveniences as long
as the package ingredients do not read like a chemistry textbook?

The challenge of making a good egg custard might be more fun is all. <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Sun, 2 Aug 2009 12:34:46 -0700 (PDT), "Harlett O'Dowd"
> wrote:

>I'm pretty good at desserts, but custards still vex me.
>
>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.
>
>Many thanks!
>
>PS - btw, apart from cooking the egg yolks, why does one want to boil
>milk/cream/H&H in custards and other simialr desserts? What chemical
>process occurs that aids in the cooking that you wouldn't have if you
>just used cold dairy?

The custard is done when it's the right consistency... overcook it and
you'll just get a mess. I must admit to never having made an actual
egg custard - I use custard powder or cornstarch... but whatever the
setting medium, custard does not always act the same way when you cook
it up. The custard is boiled to set it up and when it's set it's done.

Kajikit wrote:
> The custard is done when it's the right consistency... overcook it and
> you'll just get a mess. I must admit to never having made an actual
> egg custard - I use custard powder or cornstarch... but whatever the
> setting medium, custard does not always act the same way when you cook
> it up. The custard is boiled to set it up and when it's set it's done.

I have never made an egg custard on the stove top. I always bake it in the
oven.

"Ophelia" ha scritto nel messaggio

> I have never made an egg custard on the stove top. I always bake it in
> the oven.

But you can, depending on where you come from. What would you call the
yellow stuff inside an eclair?

I am sorry to say I didn't see Omelet's non-baked custards. Maybe one of
those is what you would make?

"Giusi" > wrote in message
...
>
> "Ophelia" ha scritto nel messaggio
>
>> I have never made an egg custard on the stove top. I always bake it in
>> the oven.
>
> But you can, depending on where you come from. What would you call the
> yellow stuff inside an eclair?


Usually, I call it delicious.

George L

Giusi wrote:
> "Ophelia" ha scritto nel messaggio
>
>> I have never made an egg custard on the stove top. I always bake it
>> in the oven.
>
> But you can, depending on where you come from. What would you call
> the yellow stuff inside an eclair?
>
> I am sorry to say I didn't see Omelet's non-baked custards. Maybe
> one of those is what you would make?

Crème Ptissière if I were really bothered but Bird's custard would do the
trick. I tend to put cream in mine anyway

We do love baked egg custard, but I might serve alone.

In article >,
"Giusi" > wrote:

> "Ophelia" ha scritto nel messaggio
>
> > I have never made an egg custard on the stove top. I always bake it in
> > the oven.
>
> But you can, depending on where you come from. What would you call the
> yellow stuff inside an eclair?
>
> I am sorry to say I didn't see Omelet's non-baked custards. Maybe one of
> those is what you would make?

I can re-post them if you like. :-)

2 recipes, non-bake custards as quoted from the Betty Crocker Cookbook:

---

Soft Custard:

"Delicate pudding or sauce to dress up other desserts."

Scald in top of double boiler or over direct heat...
1 1/2 cups milk

Beat into small bowl...
4 egg yolks
(or two whole eggs)

Blend in...
1/4 cup sugar
1/4 tsp. salt

Gradually stir in in scalded milk. Return to double boiler. Cook over
simmering (not boiling) water, stirring constantly. When custard coats
silver spoon (thin 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
whipped 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

Om's note: (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.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

"Harlett O'Dowd" > wrote in news:fb07385c-1c74-4b5e-85be-
on Aug Sun 2009 pm

> I'm pretty good at desserts, but custards still vex me.
>
> 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.
>
> Many thanks!
>
> PS - btw, apart from cooking the egg yolks, why does one want to boil
> milk/cream/H&H in custards and other simialr desserts? What chemical
> process occurs that aids in the cooking that you wouldn't have if you
> just used cold dairy?
>
>

Temper the egg yolks by using HOT cream not warm cream.
If you get lumps pour thru a strainer.

--
Is that your nose, or are you eatting a banana? -Alan