Sunday, 28 August 2011

Classic Custard

Here's another blog post.
About custard. Sans butter. BUT WAIT! It has thickened cream and full cream milk.

It uses four egg yolks, leftover from the Angel Cake. Although, I usually make custard with the whole egg since I normally don't know what to do with the whites.

This custard can be used to make ice-cream, but it'll probably need more sugar. I'm guessing maybe 1/3 of a cup instead of 1/4?

Anyway. So I was going to use a double boiler, considering its way more foolproof. I wanted to be able to walk away for a little while without coming back to see it had boiled and curdled and died and gone to heaven.

  But then I got impatient and transferred to a pot and heated it directly.  *smiles* ...and you might notice that I have a particular attachment to a certain red spatula. I didn't notice that it was in a lot of the photos...oops?

It's a good custard. Oh, and I used hazelnut liquer instead of the traditional vanilla since I'm not much of a vanilla person.

(Almost) Classic Custard
Serves: 4-6 (Depending on how it's going to be served)

1 3/4 cup of milk
1/2 cup of thickened cream (min 35% milk fat)
4 egg yolks *from ~59g whole egg
1-2 tsp hazelnut liquer (or vanilla bean/extract)
1/4 cup sugar

Combine milk, cream and hazelnut liquer in a saucepan and heat it until just before it boils. *Or, you could just bring it to the boil and leave it to cool slightly for a few minutes. Remember to constantly stir, otherwise a skin will form over the milk and cream.

Meanwhile, combine the egg yolks and sugar in a large bowl. Then add approximately 1/2 cup of the milk mixture and stir. Once it's thoroughly mixed, pour in the rest of the milk stir until well combined. Then strain it to remove any eggy lumps. Return it into a saucepan and stir constantly over low heat, making sure IT DOES NOT BOIL. Cook for arount 15-20 minutes until the custard thickens and coats the back of a metal spoon.

Strain it one more time to get rid of any lumps and serve it hot, warm or cold.

For chocolate custard, add 100g of chopped chocolate after the custard has thickened right after the custard has finished cooking.


Ooh, on an interesting and completely irrelevant to custard note; I bought gummy bears today. It was those more pricey ones (sold per 100g) where you can just stand there with a mini shovel and stick it in a bag. And so, I stood there, hoping the guy in the store wouldn't yell at me for stealing most of the blue gummy bears. Which he didn't. So now, my bag of gummy bears has a suspiciously high abundance of blue ones, whilst the section in the lolly shop has a suspiciously low abundance of blue gummy bears...
Hey, but it's not like I picked them one by one... I just aimed for the sections with lots of blue gummy bears.



So what do you think?