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Colonel Custard and Friends



Nope, not a blog about the Colonel, it's all about custard though.

Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière) used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche.


Basically, as an previous instructor in the Culinary Arts field, we taught that there were two types of custards, stirred and baked, let's go with this...


Stirred Custards


Crème Anglaise, or English custard, is a light sauce made with egg yolks, sugar, and cream that is gently cooked and thickened to a light consistency. It is used as a dessert garnish, and a base for Bavarian cream, and ice cream.


Method

Step 1 

Whisk Together Egg Yolks, Cream, and Half of the Sugar

  • In a heavy saucepan, combine cream, milk, one-half of the sugar, and vanilla and heat to 170°F/77°C stirring until sugar is dissolved

  • In bowl whisk attachment the yolks and remaining sugar until thick and pale

Step 2

  • Temper the yolk mixture by whisking one-fourth of the cream and milk mixture in a slow stream into the egg yolks

  • Whisk the tempered egg mixture back into the saucepan of remaining milk and cream

Step 3

  • Cook the sauce over moderately low heat, stirring constantly with a rubber spatula along the bottom of the pan

  • Cook to 170°F/77°C and the mixture thickens; do not boil

  • Strain into a bain marie and cool in an ice bath

  • Chill until completely cooled


Baked Custards


Five simple ingredients – cream, vanilla, salt, eggs and sugar – make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small propane torch to achieve the crackly sugar top, but this version offers a simpler (and safer) solution: your oven's broiler. One thing to note: Be sure to let the custard set for several hours in the refrigerator before brûléeing the top, otherwise you'll end up with soupy custard.



creme brulee
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Easy Caramel Flan (Creme Caramel) Recipe - Food.com
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Download PDF • 33KB

By far, the most requested dessert at Dinner Thyme Private Chefs is Creme Brule. Such a simple dessert, yet very versatile. Being a Chef, I like to think outside the box, and have come up with many different variations over the years...


Greek Style; lemon and mint with halva

Chocolate and coffee

Jasmin tea and Asian fruits


And the list goes on...

Have yourself a happy hump day folks, and remember you can always join one of our Culinary & Pastry programs online!




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