How do l make Smooth Tasty Custard?!
l am Fed up of Asking "One Lump or Two" Lol!.
Thankyou!.Www@FoodAQ@Com
Thankyou!.Www@FoodAQ@Com
Answers:
As everyone knows, the main focus in making custard is avoiding lumps!. No one likes lumpy custard!. The prevention of lumps requires good mixing in the cup, gradual mixing into the milk, and the milk must be quite hot when you are adding the custard mix from the cup!.
Here's my recipe for making custard from the packet !.!.!.!.!. = )
540 gm milk to be boiled in the saucepan
60 gm milk to mix with custard powder in a cup
20 gm raw sugar
30 gm custard powder
-Pour 90% of the milk (that is, 540 gm) into a saucepan and start heating it!.
-Put the remaining 10% of the milk (that is, 60 gm) into a cup and add the sugar!.
-Gradually add the custard powder to the cup while whipping it in well with a spoon!.
-When the milk is almost boiling, add the custard mixture from the cup gradually, always stirring in well!.
-Keep the custard cooking in the saucepan until it gets a bit thicker!.
-Pour out the custard onto a wide plate!.
-The custard can be eaten hot immediately, or left to cool to room temperature, or else put in the fridge to make cold custard!.
-Add spices such as cinnamon, nutmeg and allspice for extra flavor!.
*Brown powder spices such as nutmeg, cinnamon and allspice do not mix at all well in custard!. It is best to add these at the end by sprinkling them over the custard!.
*Custard does not have to be made in the complex way as above!. That is, you can make custard by first putting the custard powder into the saucepan, then add the cold milk and mix well, then heat slowly to boiling point and simmer for 10 minutes or so!. This is how I make custard nowadays!.
Note that the ratio of milk to custard powder is about 20:1 or 25:1 by weight!. This is a high ratio compared to semolina or polenta!. So you get less calories (or kilojoules) per litre of custard than you do for semolina or polenta!.
*Never, ever use high heat when cooking custard!. High heat causes a high temperature gradient between the bottom and top of the liquid in the saucepan, and this causes the custard at the bottom to solidify into lumps!. Always heat gradually, even at the beginning when the liquid is still cold!. The most important things to remember to prevent lumps are:
*Always keep the heat low!. Keep a low flame from beginning to end!.
*Don't stop stirring!.Www@FoodAQ@Com
Here's my recipe for making custard from the packet !.!.!.!.!. = )
540 gm milk to be boiled in the saucepan
60 gm milk to mix with custard powder in a cup
20 gm raw sugar
30 gm custard powder
-Pour 90% of the milk (that is, 540 gm) into a saucepan and start heating it!.
-Put the remaining 10% of the milk (that is, 60 gm) into a cup and add the sugar!.
-Gradually add the custard powder to the cup while whipping it in well with a spoon!.
-When the milk is almost boiling, add the custard mixture from the cup gradually, always stirring in well!.
-Keep the custard cooking in the saucepan until it gets a bit thicker!.
-Pour out the custard onto a wide plate!.
-The custard can be eaten hot immediately, or left to cool to room temperature, or else put in the fridge to make cold custard!.
-Add spices such as cinnamon, nutmeg and allspice for extra flavor!.
*Brown powder spices such as nutmeg, cinnamon and allspice do not mix at all well in custard!. It is best to add these at the end by sprinkling them over the custard!.
*Custard does not have to be made in the complex way as above!. That is, you can make custard by first putting the custard powder into the saucepan, then add the cold milk and mix well, then heat slowly to boiling point and simmer for 10 minutes or so!. This is how I make custard nowadays!.
Note that the ratio of milk to custard powder is about 20:1 or 25:1 by weight!. This is a high ratio compared to semolina or polenta!. So you get less calories (or kilojoules) per litre of custard than you do for semolina or polenta!.
*Never, ever use high heat when cooking custard!. High heat causes a high temperature gradient between the bottom and top of the liquid in the saucepan, and this causes the custard at the bottom to solidify into lumps!. Always heat gradually, even at the beginning when the liquid is still cold!. The most important things to remember to prevent lumps are:
*Always keep the heat low!. Keep a low flame from beginning to end!.
*Don't stop stirring!.Www@FoodAQ@Com
Boiled Custard
I will venture a recipe for boiled custard as it is so often used in making many kinds of dessert, and as an excellent sauce for several puddings!.
It is considered better made with the yolks only, of the eggs (some whites may be used, however)!. A dessertspoonful of sugar is enough for each egg, and five yolks are quite sufficient for a quart of milk!. Beat the yolks and the sugar together to a froth, and stir in the milk; into a small pot!. Bring slowly to the boil and stir the mixture constantly until it is a little thickened!. If it is well stirred, the custard will be a smooth cream; if allowed to boil a few moments too long after it begins to thicken, it will curdle, and be spoiled!.
Do not flavor it with any of the essences, wines, or brandy, until after it is cooked; if either a vanilla bean or peach leaves are used, cook them with the custard!.
If the whole eggs are preferred, for economy's sake, to be used (and they make very good custard), allow four eggs to a quart of milk, and four dessertspoonfuls of sugar!. If the milk is first boiled before it is added to the other ingredients, there will be less danger of the custard curdling!.
Boiled Custard
Beat the yolks of three eggs very lightly; stir into them two small tablespoonfuls of cornstarch, dissolved in a little milk, and one teacupful of sugar!. Bring two quarts of milk to a boil, then take it off theboil pour it into the eggs, etc!., a little at first; return it to theboil, and stir it until it thickens, not allowing it to boil; let it remain long enough to well cook the starch!. Now stir in lightly the whites of four eggs beaten to a stiff froth, allowing the custard to remain a half-minute on the boil to set the eggs!. Flavour with vanilla or chocolate!.Www@FoodAQ@Com
I will venture a recipe for boiled custard as it is so often used in making many kinds of dessert, and as an excellent sauce for several puddings!.
It is considered better made with the yolks only, of the eggs (some whites may be used, however)!. A dessertspoonful of sugar is enough for each egg, and five yolks are quite sufficient for a quart of milk!. Beat the yolks and the sugar together to a froth, and stir in the milk; into a small pot!. Bring slowly to the boil and stir the mixture constantly until it is a little thickened!. If it is well stirred, the custard will be a smooth cream; if allowed to boil a few moments too long after it begins to thicken, it will curdle, and be spoiled!.
Do not flavor it with any of the essences, wines, or brandy, until after it is cooked; if either a vanilla bean or peach leaves are used, cook them with the custard!.
If the whole eggs are preferred, for economy's sake, to be used (and they make very good custard), allow four eggs to a quart of milk, and four dessertspoonfuls of sugar!. If the milk is first boiled before it is added to the other ingredients, there will be less danger of the custard curdling!.
Boiled Custard
Beat the yolks of three eggs very lightly; stir into them two small tablespoonfuls of cornstarch, dissolved in a little milk, and one teacupful of sugar!. Bring two quarts of milk to a boil, then take it off theboil pour it into the eggs, etc!., a little at first; return it to theboil, and stir it until it thickens, not allowing it to boil; let it remain long enough to well cook the starch!. Now stir in lightly the whites of four eggs beaten to a stiff froth, allowing the custard to remain a half-minute on the boil to set the eggs!. Flavour with vanilla or chocolate!.Www@FoodAQ@Com