| | Recipe wanted: How to make perfect custardPage 1 of 2 (1, 2) | I realise it's supposed to be a very basic recipe, but even the most basic formulae have those little touches that can turn something great into something magnificent.
And I would like to be able to make magnificent custard. :-)
Can anyone please help me out on this one? | |
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| Recipe wanted: How to make perfect custard
Posted: 7/2/2007 3:58:43 AM | Hi! When I make a regular old fashioned custard, I sprinke nutmeg on the top, before I bake it. I also use 3-4 eggs.....about 2 cups milk...a small amount of brown sugar, and of course real vanilla, not this artificial stuff.
Then I put the dish in a pan of water, and bake it for about 30 minutes or so, until it is fully set. You can test it by inserting a knife in center. And, if knife comes out clean, then it is done.
Enjoy! | |
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| Recipe wanted: How to make perfect custard
Posted: 7/2/2007 9:08:55 AM | There's a recipe on a website called bakespace.com, here's the link.
http://www.bakespace.com/ Just search for custard.
if you want to become a member
http://bakespace.com/index.php?mode=join&ref_id=128
happy cooking!
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| Recipe wanted: How to make perfect custard
Posted: 7/2/2007 11:57:00 AM | Yup..those will work! The last step is, make up about 20 pounds of the stuff, Fed X it to me, I will sample it and let you know if you have it right...   | |
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| Recipe wanted: How to make perfect custard
Posted: 7/2/2007 1:07:32 PM | If I want a recipe to be extra special I often double the vanilla. Real vanilla, definitely.
Some people use a water bath around their custard cups.
If you want the ultimate finishing touch for custard it's Creme Brulee. A layer of white sugar is sprinkled on the top when it is done or nearly done, then carefully caramelized into a hard crunchy shell coating. Some use the broiler but most use handheld propane torches these days. Killer good, and the french name always impresses a date. | |
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| Recipe wanted: How to make perfect custard
Posted: 7/2/2007 11:05:16 PM | To make a lump free wonderful tasting custard the following should help:
Take all the ingredients and put in a cold saucepan. (Measure amounts carefully)
True vanilla extract added to the custard makes all the difference.
Heat very gently stirring all the time and allow it to come to the boil
Leave to cool - wonderful creamy lump free custard!!!
Hope you enjoy Guinivere | |
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| Recipe wanted: How to make perfect custard
Posted: 7/3/2007 12:35:15 AM | There was a couple of threads on custard, you even started one of them, fistncuffs. You getting so old you forgot the thread you started a week ago? Alzheimers setting in?
http://forums.plentyoffish.com/datingPosts7657106.aspx
http://forums.plentyoffish.com/datingPosts2820020.aspx
Adam:
I think the second recipe is a little excessively and unnecessarily rich... that might be like a recipe used once a year for a special event or holiday, but you can pretty much use any milk. You can substitute whole milk for cream in that recipe. I avoid skim and get whole milk for this -- for me that is rich enough and very good. Between the milkfat and the fat in the eggs the texture is plenty smooth and heavenly. I'm sure the cream would be killer but the texture is so good with whole milk I really don't see the point in going ten times the milkfat when there is so little return in quality. It is the point of diminishing return. Actually, sometimes it can work against you as the recipes with cream can have the butter start to sort of seperate out.
Like the above user mentioned you can make custard by stirring in a pan but its more work for no real reason. At least that is how I feel about it. That kind of custard is usually used as a filling for angel food cakes, bundt cakes, creme puffs, long johns... that kind of stuff. Often it is just a tad thinner consistency.
Have fun! | |
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| Recipe wanted: How to make perfect custard
Posted: 7/3/2007 7:14:58 PM | random...ummm...yes...i think...or wait...maybe not...geez...now i just dont know...what did you ask me?...do i know you?...isnt this the alzheimers thread?...i'm so confused... | |
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| Recipe wanted: How to make perfect custard
Posted: 7/4/2007 9:09:11 AM | I am more of a flan custard fanatic (latina girl here) but I agree with the previous posts, use really good vanilla, use cream, and strain out all the egg impurities.
I like using the six ounce ramekins for single servings. It just makes it easier for me to remove them.
Good luck! | |
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| Recipe wanted: How to make perfect custard
Posted: 7/4/2007 9:27:22 AM | | you can also bake them in a no-stick muffin tin...after they have cooled...turn it upside doen...give'em a whack...and ploop...there ya go... | |
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| Recipe wanted: How to make perfect custard
Posted: 11/25/2011 9:49:07 AM | revived this old thread because I'm thinking of re-creating a dessert I made probably about 1974 for an "old fashioned pumpkin pye" ... that I read from a book I no longer have ... it was about stirring together a basic custard filling ... cutting the top off a pumpkin, cleaning it out and pouring in the "pye" custard mixture ... supposedly, that was closer to the "pyes" they served so long ago ... at the first harvest / thanksgiving feasts ... because they didn't use crusts back then ... just the vegetable they'd cooked the custard in ...
I did it that one time and it did turn out perfect ... but I'm not sure I remember all the details ... I remember putting the custard filled pumpkin with its lid back on ... in a pan of water to bake ...
any suggestions?
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| Recipe wanted: How to make perfect custard
Posted: 11/26/2011 1:07:37 AM | I think dsljim is coming up with an answer for us ... he's hot on the trail of the recipe ...
yay! I've got three pumpkins and may just try out the one of the two smaller ones tomorrow ... saving the larger one for the perfected recipe ...
I'm thinking I'm going to go with maybe 2 to 3 eggs ... maybe 2 cups of a combination of mostly whipping cream but some water ... SOME brown sugar ... haven't decided how much yet ... don't want it overwhelmingly sweet ... some pure vanilla extract ...
cut off the top of the pumpkin lid ... scoop out the innerds ... maybe scrape the sides of the inside of the pumpkin with a fork ... and pour in the custard mix ... probably put in some nutmeg ... put on the pumpkin's lid ... put the custard-filled pumpkin in a pan with about an inch of water or so ... and bake at around 325 degrees F for ... hmmmm ... until it smells and looks done! maybe 30 minutes to an hour?
then I'll cool it somewhat ... cut it open and see how it looks ... then modify my recipe further for the larger pumpkin ...
that's my plan tonight ... unless I hear from Jim or someone else ... about something clever that I've forgotten!
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| Recipe wanted: How to make perfect custard
Posted: 11/26/2011 5:02:22 AM | Mine says fill pumpkin a third full with a good melting cheese (gruyere)
Add cream till 2 thirds full
Sprinkle to taste, salt, pepper, and nutmeg
Throw in a hunk of butter
I think vanilla and anything else ( cinnamon??? )
Bake in 375° for 45 mins or until tender and spoonable
Serve in preheated bowls
Could just be me,BUT!! If you skip the vanilla and put on a big honkin scoup of homemade vanilla ice cream?
The picture I got shows the cream as hard kinda like softened butter,or in the old days cream almost to the point of butter?
If this recipe originated that far back,you started by milking your cow and seperating then churning the cream, | |
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| Recipe wanted: How to make perfect custard
Posted: 11/26/2011 5:58:10 AM | Gosh Mollie, I've looked and looked for an old thread that Smiling Salmon posted on, about this very thing. But, I just can't find it, does anyone else remember reading it? I'm sure it was on a thread about holiday cooking, but which one?
I think it would be very neat to use the tiny pie pumpkins for this idea, one for each dinner guest.
tb | |
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| Recipe wanted: How to make perfect custard
Posted: 11/26/2011 1:09:41 PM | thanks to Texas Baby and Jim for your assistance ... here goes my latest experiment!
ok ... first two SMALL pumpkins are in the oven!
I cut off their tops in an interesting pattern so the tops would fit back on ... got my 6 year old grandson to help me as we scraped out all the seeds and other innerds ... his hands are tiny and could fit into those little pumpkins better than mine!
he and I whisked together 3 eggs ... some allspice maybe 1/2 tsp ... some cinnamon and nutmeg probably a teaspoon each or more of the cinnamon ... (I'm not at home, otherwise, I would have added some cloves and not the allspice) ... I dumped in all that was left of the pure vanilla extract ... maybe a teaspoon (if I were home, would have used a lot more) ... whisked that all together ... added maybe 3/4 cup of dark brown sugar and whisked that in ...
dumped in maybe 2 cups of whipping cream and whisked that together ... my grandson was enthralled with the patterns he could make with the whisk, stirring the brown sugar and egg mixture with the whipping cream!
I'm thinking coconut milk would have been better than all that cream ... but ... I'm using what I have here!
used a fork and a sharp knife, trying to scrape away some of the pumpkin flesh into the cavity where I was going to pour the custard ... poured in the custard mix and stirred that around ... put the lids back on the pumpkins ...
poured about 1" of water into each of the two baking dishes ... set the pumpkins carefully into the water in the dishes ... stuck them in a 350 oven ... sadly, one stem was too tall to go into the oven! so I had to cut it off which was sort of difficult ... should have done it BEFORE I filled the pumpkin with custard!
we'll see how it goes ... will keep you posted!
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| Recipe wanted: How to make perfect custard
Posted: 11/26/2011 1:21:16 PM | Sounds really yummy Molly! I luv' pumpkin, and custard.
I don't think coconut milk would achieve the custard consistency you're looking for. Maybe half coconut milk, half cream?
Some recipes/improvising just require yummy fattening ingredients. | |
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| Recipe wanted: How to make perfect custard
Posted: 11/26/2011 2:19:12 PM | If I was going to go for the ultimate custard pie or pouring custard.
I would use equal quantities of jersey double cream and milk(full fat , and it the best we have in the uk), then i would use vanilla favor sugar. Which I i make myself and I would use vanilla beans and nutmeg in my recipes and free range eggs | |
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