Custard Cream Food

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.

SIMPLE CUSTARD CREAM

Steps:

• Whip cream until soft peaks form.
• Fold into custard.
• It's now ready to use :).

CUSTARD CREAM RECIPE

Steps:

• Remove all Seeds from Vanilla Pod and set aside.
• Place half of the Milk into a pot along with the Lemon Zest and Vanilla Pod, and let it nearly boil for few minutes.
• Turn off the heat and let the Milk cool and absorb the aroma.
• Combine the Egg Yolks, Sugar and Vanilla Seeds into a bowl. Mix well.
• Beat the Starch into the Egg mix, and add a small portion of the Milk ( lukewarm ). Mix everything the best you can till you manage to break all the lumps.
• Remove the Lemon Zest from the Milk...

CUSTARD CREAM

Steps:

• Put the milk over moderate heat in pan of suitable size (you don't want too much surface area, to prevent too much milk from evaporating).
• Combine the egg yolks, sugar and corn starch in a heavy-bottomed pan. When the milk boils, turn down the heat.
• Combine the milk with sugar/egg-yolk mixture bit by bit, making sure the mixture is completely dissolved in the milk. Now add the vanilla extract or other flavouring.
• Now turn on the heat (not too high, but you don't have to be extremely careful either) and keep stirring until the mixture starts to boil again and then turn off the heat. I like to use a whisk, which helps to mix everything well and make the custard slightly fluffy.
• If you feel the custard is too fluid even after it has boiled you can consider adding a bit more corn starch, but be very sure to mix it with some milk first, and be sure to not let the custard continue boiling for too long.
• Pour the custard into serving dishes. The custard can be served while hot (but wait a few minutes, or you'll burn your mouth) or after letting it cool down (it will thicken slightly while cooling down).

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.

HOME-MADE CUSTARD CREAMS

Steps:

• Cream sugar and margarine, then fold in flour, custard powder and vanilla essence until a roll-able dough is formed. Alternatively combine all ingredients in a food processor, and then by hand form the dough.
• Preheat the oven to 200C/fan 180C/gas 6.
• Flour a surface and roll out dough to roughly 1/2 cm thickness. Then cut out shapes, ensuring there is a duplicate of each shape you cut.
• Place shapes on a baking tray covered in baking parchment (or greased and floured), ensuring that one of each pair is put on upside down (i.e. flipped over, rather than rotated). Place in oven for 10 minutes, or until golden brown. Remove and cool on a wire rack.
• Blend the icing sugar and margarine, and then use to fill the custard creams once they are cool. Place a bit on the bottom (i.e. non-smooth side) of the first biscuit, then push the bottom of the first biscuit's pair onto this. Don't force together as otherwise the filling will just explode out the sides! Leave to set in a container or eat there and then.

CUSTARD ICE CREAM

Steps:

• Pour the single cream into a medium saucepan. Slit the vanilla pod lengthways with a sharp knife and place it in the pan. Set the heat to medium and heat the cream until it just starts to steam a little. Switch off the hob and let the saucepan sit there. The heat will draw the vanilla flavour into the cream.
• Meanwhile, whisk the egg yolks with the sugar for a minute, until they turn thick and a little paler.
• Pour the saucepan of hot cream into the sugary egg mixture and whisk again until smooth. Pour it all back into the saucepan.
• With the heat set very low, stir the creamy mixture constantly with a wooden spoon so it doesn't stick to the base of the pan but heats slowly and evenly. To see if the custard has heated enough, check from time to time with this classic test: take the spoon out of the custard and look at the back of it. The film of custard on the spoon should look noticeably creamier. Draw your finger across the back of the spoon and, if the line stays clear and distinct, your custard has thickened enough.
• Turn off the heat and carry the saucepan over to the work surface. Carry on stirring for a few more seconds so the cooking process is halted and the custard starts to cool down. Strain the custard through a sieve into a jug.
• As soon as the custard has cooled to room temperature, put the jug in the fridge for half an hour, then stir in the double cream. Either pour the mixture into an ice cream machine and churn it until it freezes or pour it into a plastic food container.
• Freeze it for about an hour or until the sides start to get solid. When this happens, mash up the mixture with a fork, mixing the frozen sides into the liquid centre. Put it back in the freezer straight away for another hour. Repeat this twice more at hourly intervals and then let the ice cream set.

CUSTARD CREAM COOKIES

Steps:

• Cream 2 ounces of powdered sugar with the 6 ounces of butter or margarine. Cream well until fluffy.
• Sift the 6 ounces of flour with the baking soda, and custard powder.
• Add dry mixture to the creamed mix and combine well.
• Roll into small balls, and then flatten with the tines of a fork.
• Bake at 325°F on parchment-lined sheet, until bottoms are just turning golden.
• This should be about 8 minutes.
• Remove to cooling rack and cool completely.
• -CREAM FILLING-.
• Combine the last of the 2 ounces powdered icing sugar with the 1 ounce of room temperature butter, until creamy and spreadable.
• Spread frosting on the bottom of one cookie, and top with the bottom of another, to make a filled cookie.
• Note: This recipe is all weighed out measurements.