Ingredients in custard?!


Question: i have the steps to make custard but i don't know how much of one ingredient to put in
2 eggs
2 tablespoon sugar
2 " "cornstarch
1 1/2 cup milk

heat mile. beat eggs add cornstarch beat together. add sugar and add to hot mile bring to a boil.

HOW MUCH CORNSTARCH!


Answers: i have the steps to make custard but i don't know how much of one ingredient to put in
2 eggs
2 tablespoon sugar
2 " "cornstarch
1 1/2 cup milk

heat mile. beat eggs add cornstarch beat together. add sugar and add to hot mile bring to a boil.

HOW MUCH CORNSTARCH!

I would guess 2 teaspoons, but also I would stir the cornstarch into the sugar and then add both of them to the beaten eggs. The sugar helps distribute the cornstarch more evenly. Make sure you heat all of it with the milk long enough to "cook" the cornstarch. Once it's hot enough, the cornstarch will help it thicken quickly.

Enjoy your custard!

You can make it without cornstarch.

CUP CUSTARD

2 cups milk
1/3-1/2 cup sugar
4 egg yolks
1/8 teaspoon salt
1 teaspoon pure vanilla
pinch nutmeg

Have ready 5 individual serving custard cups. Place in a shallow baking pan filled with tepid water.

Stir sugar and salt into milk. Over very low heat, bring milk to the scalding point until it just begins to form a thin skin. Do not boil milk.

Beat eggs slightly; add a small amount of hot milk to the eggs, then stir the eggs back into the milk, whisking continuously.

Remove from heat.

Bake at 350F degrees until a knife inserted in center comes out nearly clean.

When cool, cover each cup with a thin coating of caramel. Just before serving, add a tablespoon of coconut rum, spicy rum, or Grand Marnier to each cup

My Grandmother's version...

Egg Custard

Cooking time 1 - 2 hours

Ingredients

For a lightly set custard.
2 Eggs**
1 Pint milk
1 Tablespoon sugar

For a firm custard

3 - 4 Eggs**
1 Pint milk
1 Tablespoon sugar

To Bake

1 Whisk eggs with the sugar.
2 Pour over the milk, then strain into a buttered dish.
3 Stand the dish in another of cold water. This is to prevent
it from curdling.
4 Cook for 1 - 2 hours in a very slow oven at 275 degrees F -
Gas Mk 1 until quite firm.

To Steam

1 Put the dish in a steamer covered with buttered paper.
2 The water underneath must never boil. It should be
sufficiently cool that you can just bear your finger in it.

3 Steaming will take approximately 2 hours.

Note : Custards can be topped with grated nutmeg before cooking or flavored with a little chocolate, coffee essence etc.

Don't use cornstarch in custard

I use 4 eggs and 2 cups of milk and use 1 tablespoon with that, so I would say if it is 2 something it would be teaspoons, remember you can always add a bit more if its not thickening up!

I think you might want to add vanilla also :)

Hope that helps!

every recipe I looked up for true custard didn't use cornstarch just eggs to thicken it. However, I did find a recipe for Custard pudding that I am including which uses cornstarch.
Anyway here is a simple baked custard recipe ...
EASY CUP CUSTARD

3 whole eggs
3/4 c. sugar
1/2 tsp. salt
Vanilla
Nutmeg
1 qt. milk

Beat eggs, sugar, salt, vanilla and nutmeg together. Add milk and beat slowly. Place in cup and put cup in pan of cold water in 315 degree oven. Bake 1 hour.

CORNSTARCH CUSTARD

3 tbsp. cornstarch
1/3 c. sugar
1/8 tsp. salt
1/2 c. cold milk
1 1/2 c. milk, scalded
1 tsp. vanilla

Mix cornstarch, sugar, and salt; combine with cold milk. Gradually add hot milk. Cook in double boiler, stirring until thick; cover and cook 15 to 20 minutes. Add vanilla. Pour into molds rinsed with cold water. Chill until firm. Serve with fresh or canned fruits, cream or pudding sauce. If pudding isn't to be molded, increase milk to 2 1/2 cups. The same amount of arrowroot or 6 tablespoons flour may be substituted for cornstarch. Serves 6 people.


good luck





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