Easy Custard Recipe Tips
Now that we’re well and truly into Winter down here in the Southern Hemisphere, I decided today would be a great day to share some tips on making a great custard. Custard is fantastic in the colder weather, and is very versatile, being able to use it with many different types of dessert (or even eat it on its own!).
Easy Custard Recipe Preparation
Stirred Custard
The standard test is to cook until mixture will coat the back of a metal spoon, not as easy to determine as it sounds because uncooked custard will also leave a film on a spoon.
The difference is that cooked custard should leave a thick, translucent, almost jellylike coat about the consistency of gravy. If you suspect that custard is on the verge of curdling, plunge pan into ice water to stop cooking.
Baked Custard
Insert a table knife into custard midway between rim and center (not in the middle as cookbooks once instructed). If knife comes out clean, custard is done. Remove at once from water bath and cool.
To chill quickly, set custard in ice water-but only if baking dish is one that can take abrupt changes of temperature without breaking.
What to Do About Curdled Custard
If it’s baked custard, the best idea is to turn it into a Trifle by mixing with small hunks of cake if stirred custard, strain out the lumps and serve as a sauce over cake, fruit, or gelatin dessert.
Caution: Keep custards refrigerated; they spoil easily, often without giving a clue.
Check out this excellent recipe for baked custard below…
July 13th, 2010 at 12:03 pm
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