Custard Cookies Food

CUSTARD COOKIES (EGGLESS)

Steps:

• Preheat the oven at 350°F/ 177°C/ Gas Mark 4
• In a bowl, swift the flour with custard powder, salt, and baking powder.
• In the bowl of a stand mixer with the paddle attachment cream the butter and powdered sugar for just a few seconds. Add vanilla extract. Followed by the flour mixture.
• Divide the dough into small golf size balls. You should get about 2 dozen. Pro tip - If the cookie dough is too dry and cracking - Add one to two tbsp of water and try again.
• Place the balls on a parchment-lined, cookie sheet. Use a fork to flatten and mark the top.
• Bake cookies for about 10 to 12 minutes. Cool on a cooling rack completely before you transfer to a cookie jar.
• These can be stored in an airtight container for up to 10 days or can be frozen for up to a month.

OLD-FASHIONED CUSTARD COOKIES

Steps:

• Preheat the oven to 180°C. Use a mixer to beat the butter and sugar together until light and creamy. Add the vanilla and eggs and beat until well combined.Replace beater attachment with hook attachment. Add the remaining ingredients and mix until well combined and a stiff dough is formed. It may be a bit sticky, just pat with flour when removing from the mixing bowl.Line a large baking tray with baking paper. Roll the dough into 60 x half teaspoon size balls - make sure they all all the same size. Use a small fork and press them with a fork. Dust the fork with flour to prevent sticking. Bake for +- 12 mins. Allow to cool on a cooling rack.Once cooled, sandwich 2 cookies together with a bit of butter icing, continue with the rest.Custard butter icing:Place all the ingredients into a mixer, beat over high speed until well combined, light and fluffy.Other options:Sandwich together with apricot jam and royal icing.Or flavour with butter icing with lemon zest and replace water with lemon juice. Remove vanilla essence.Recipe reprinted with permission of Bits of Carey.

BAKED CUSTARD

Steps:

• Heat oven to 350°F.
• In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
• Place cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).
• Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.

CUSTARD

Steps:

• Mix 2 tablespoons of the milk with the cornstarch in a heavy-bottomed saucepan.
• When the cornstarch is dissolved, slowly add the rest of the milk and sugar, and cook over moderate heat until the sauce starts to thicken and comes to a boil.
• Remove from heat.
• In a small bowl, beat egg yolks with a fork.
• Take a cup of the sauce, and slowly add to the eggs, beating briskly as you pour.
• Return the egg/sauce mixture to the saucepan, stirring into the hot sauce.
• Bring back to a boil, stirring constantly.
• Remove from heat, and add the vanilla extract.
• Pour custard into a jug or pitcher, and serve.
• Tip: To prevent custard forming a skin as it cools, cover jug with plastic wrap.

SIMPLE CUSTARD

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

BASIC VANILLA CUSTARD

Steps:

• Have eggs ready in a bowl, and set aside where it will be within reach.
• Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
• Remove milk mixture from heat, preferably to a burner that's turned off.
• Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
• Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
• Remove pan from heat and stir in vanilla.

HOMEMADE CUSTARD

Steps:

• Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
• Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.

CUSTARD BISCUITS

Steps:

• Pre heat the oven to 180C.
• Cream the butter and sugar together.
• Add the egg, self raising flour and custard powder. Mix until smooth.
• Roll out on a floured surface and use a biscuit cutter to cut your biscuits.
• Transfer to a non stick baking tray and bake for 15-20 minutes.
• Once cool two biscuits can be sandwiched together using butter icing or served individually.