| Cook's Notes | |||||
|
|||||
 |
|||
|
|||
 |
|||
|
|||
Ingredients are mixed together and baked, resulting in a firm, set consistency. These can be turned out or served in the cooking containers.
A light custard, using half the sugar and substituting the cream for milk. It's chilled overnight in its mould and covered with a layer of brown sugar, which is then glazed under a grill.
Contains flour, providing a smooth and soft cream, or cornflour, which turns it glossy but sometimes sticky. The flour thickens the custard and prevents curdling. It is used as a base for fruit tarts or as a filling for profiteroles or eclairs. It can be flavoured or include ground nuts and will keep, refrigerated, for a week. It may be frozen.
A cold and rich egg custard, set with gelatine and whipped cream.
A light custard sauce, stirred over heat until it thickens to a light and creamy consistency. Stabilising with flour prevents curdling. Cooking in a double boiler is unnecessary; cooking over a low to medium heat in a heavy-based pan is fine. It is used in desserts or as an accompaniment instead of cream and is also used as a base for ice cream.
Baked custard
Not properly set
Insufficient baking time or heat too low – correct with longer cooking. If too few eggs were used or water from the bain-marie (see Tip below) got into the moulds you will not be able to fix it. Instead, serve chilled, topped with grated chocolate, apple sauce, berries or cream.
Bland flavour
Too little flavouring or sugar, or milk insufficiently infused. Top with maple syrup, tart fruit jelly or with the toppings listed above.
Custard sauce
Too thin
Insufficiently cooked – cook longer on low to medium heat, stirring constantly. If too few egg yolks are used, whisk in a paste of 5 – 10ml cornflour mixed with 15 – 30ml water and cook until thickened.
Curdled
A result of prolonged cooking, high heat or stale milk. If slightly curdled, pour into a cold bowl and whisk vigorously.
Pastry cream
Too thin
Too little flour or not fully cooked. Simmer, stirring continually, until reduced.
Lumpy
Cooked too fast, or not whisked as it thickened. Remove from heat and whisk vigorously. If lumps remain, press through a sieve.
Skin forms when cool
Left uncovered. Whisk thoroughly or press through sieve. Rubbing surface with butter or sprinkling with castor sugar will prevent skin from forming.
Curdled
Too little starch used to stabilise yolks and milk – remove from heat and whisk hard. Acidic taste if from stale milk.
Bland
Insufficient vanilla or flavour evaporated because of rapid cooking. Add more vanilla essence of liqueur when cold.
Floury taste
Not fully cooked. Bring to boil and simmer for two minutes, whisking. If already chilled, add flavouring.
Custards should be well flavoured with vanilla. Use a vanilla pod, split, with some of the seeds scraped out to release more flavour and then infused in liquid. Readily available vanilla essence is synthetic, but pure concentrated vanilla extract is now available from delis. Infusions for custards can be made with fresh mint, lemon verbena or lavender.
 |
Tips of the day |  |
|
Custard in a bain marie
Baked custard is cooked in a bain-marie or water bath, using a large roasting pan filled with hot water over halfway up the sides of the containers and placed in the oven. This protects the mixture from the direct heat of the oven, which could cause curdling. Unless a browned top is required, cover dishes with foil while baking.
|
|
