Creamy Stirred Custard Food

OLD FASHIONED STIRRED CUSTARD

Steps:

• Place milk in top of a boiler; bring water to a boil. Cook until milk is thoroughly heated. Set aside.
• Beat eggs at medium speed with a electric mixer until frothy. Add sugar and flour, heating until thick. Gradually stir about 1 cup hot milk into yolk mixture; add to remaining milk, stirring constantly. Cook custard mixture in double boiler over low heat, stirring occasionally, 30 minutes or until thickened. Stir in vanilla. Serve warm or cold.
• Baked custard: Pour custard mixture into 6 (6ounce) custard cups in a 13x9x2 inch baking pan, pour hot water to a depth of 1 inch into pan.
• Bake at 350°F for 35 to 40 minutes or until knife inserted in center comes out clean. remove cups from water. Serve warm or cold.

STIRRED CUSTARD SAUCE

Steps:

• In a 1-cup measure stir together egg yolk, light cream, sugar and salt.
• Micro-cook, uncovered, on 50% power for 1 1/2 to 2 minutes or till mixture is thickens slightly, stirring every 30 seconds.
• Place the 1-cup measure in a bowl of ice water and stir egg yolk mixture for 2 minutes.
• Stir in Galliano, brandy or Ameretto and vanilla.
• Cover surface of mixture with clear plastic wrap refrigerate till serving time.
• To serve, spoon over one of the above fruits or a mixture of the above fruits.
• NOTE:
• Cool the custard mixture for Stirred Custard Sauce by placing the glass measure inside a larger bowl filled with ice water.
• After stirring the mixture, stir in the Galliano, brandy or Ameretto and the vanilla.
• Adding these ingredients at this stage speeds the cooling of the custard and helps prevent curdling.
• Be sure to place clear plastic wrap directly on the surface of the custard before it is refrigerated.
• Covering the surface will prevent a "skin" from forming on the top of the Custard Sauce.

CREAMY STIRRED CUSTARD

Steps:

• 1. Beat eggs slightly in heavy 2-quart saucepan with fork. Stir in sugar and salt. Gradually stir in milk. Cook over medium heat 15 to 20 minutes, stirring constantly, until mixture just coats a metal spoon remove from heat. Stir in vanilla.2. Place saucepan in bowl or sink of cold water about 30 minutes, stirring occasionally, until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.) Pour into bowl. Press plastic wrap on custard to prevent a layer of skin from forming on top. Refrigerate at least 1 hour but no longer than 48 hours. Store covered in refrigerator. Cook over medium heat 15 to 20 minutes, stirring constantly, until mixture just coats a metal spoon.NUTRITION FACTS: 1 Serving Calories 135 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 115mg Sodium 120mg Carbohydrate 16g (Dietary Fiber 0g) Protein 7g % DAILY VALUE: Vitamin A 8% Vitamin C 0% Calcium 14% Iron 2% DIET EXCHANGES: 1 Fat 1 MilkFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CUSTARD CREAM FILLING

Steps:

• Scald milk, being careful not to burn.
• Mix together sugar, flour and salt.
• Add eggs to flour mixture and beat well.
• Add slowly to milk, stirring constantly with whisk until thick.
• (Thickens rapidly).
• Remove from heat and add vanilla, orange rind and butter.
• Stir and cool.

CREAMY CORN CUSTARD

Steps:

• Place cream, sugar and brown sugar in a small saucepan. Cook and stir over medium heat until sugars are dissolved. Cut corn from cobs; add corn to saucepan. Cook and stir over low heat for 5 minutes, stirring occasionally. Remove from heat; cover and let stand 10 minutes. Transfer corn mixture to a blender; cover and process until pureed. Strain through a fine-mesh strainer into a small bowl; set aside., In a large saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in milk and strained corn mixture. Pour into eight 4-oz. ramekins or custard cups. Refrigerate, covered, until set, 5 hours or overnight., In a small bowl, combine berries, lemon zest and juice. Sprinkle custards with raw sugar; top with berries and mint.

VANILLA CUSTARD ICE CREAM

Steps:

• Place milk in a small pan and heat over low heat until bubbles form, and milk becomes hot; add sugar and salt, stirring to dissolve.
• Remove from heat and add 1-2 tbsp of the hot milk to the egg yolks, mixing well; add more milk to eggs and bring it up to temperature.
• Pour egg mixture back into pan and continue to cook over low heat, stirring constantly, until it starts to thicken and reaches 160°F (use a thermometer to measure), about 10-12 minutes.
• Place the pan in a sink or basin full of ice water to cool down, continuing to stir.
• When custard is just barely warm, stir in the cream and vanilla.
• Refrigerate mixture until ready to use.
• Just prior to making, pour through strainer into the ice cream maker and follow your appliances instructions for operating.
• Note: Due to differences in operating times on various machines, that is not included in the prep time.