Rich Custard Food

A VERY PROPER ENGLISH CUSTARD

Steps:

• Bring milk and cream to a simmer slowly on low heat.
• Whisk the sugar and cornstarch together, add the egg yolks, combine well.
• Slowly whisk the warm milk into the egg mixture, whisking constantly. Add vanilla. Return to the saucepan and stir gently until thickened. Serve hot, or cool to use as a layer in trifles, or fill tart pans.
• Tip. If using it hot, it can be kept warm in a jug set in a pan of hot water with a bit of cling film on top to prevent a skin forming.

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.

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.

RICH CHOCOLATE BAKED CUSTARD

Steps:

• Lightly grease a 1 quart baking dish or 4 ramekins.
• Preaheat oven to 325 degrees F.
• Fill a 9x13 pan with 1 inch hot water and put it in the oven.
• Beat the eggs just enough to blend.
• Stir in the sugar, cocoa, and salt.
• Slowly add the hot milk, stirring constantly.
• Stir in the vanilla.
• Pour into the baking dish or ramekins and place in the pan with hot water.
• Bake 55-60 minutes until a knife comes out clean.
• It will firm up as it cools.

RICH CUSTARD

Steps:

• Bring the milk and the salt to a boil.
• Mix the egg yolks with the sugars, the pulp of vanilla, and the starches.
• Dilute the mixture with the boiling milk, pouring it into many times
• Bring the mixture back to the stove over low heat, and continuously stir until the cream begins to firm up.
• Sanitize a steel pan with food-grade alcohol
• When the custard is ready, pour it into the container sanitized with the alcohol, cover with plastic wrap and cool quickly to+4°C (39°F) before using.

RICH BAKED CUSTARD

Steps:

• Preheat oven to 325°F.
• Combine all ingredients thoroughly, being careful to avoid incorporating too much air.
• Divide custard between 6 ramekins. Place ramekins in a roasting pan. Place roasting pan on oven rack; pour hot water around ramekins until 1" deep. Slide rack into oven.
• Bake 45 min, or until custards are set, but the center still jiggles slightly, and the tip of a knife comes out clean when inserted into the center.
• Serve warm or cold.

RICH CUSTARD

Steps:

• Whisk together 1/4 cup sugar, cornstarch, and a pinch of salt in a 2-quart heavy saucepan. Whisk in 1/4 cup milk until smooth, then stir in remaining milk and zest. Bring to a boil over moderate heat, whisking frequently.
• Have ready a bowl filled with ice and cold water. Whisk together yolks and remaining 1/2 cup sugar in a large bowl. Gradually whisk in hot milk mixture, then transfer custard to saucepan. Cook, stirring constantly, until mixture registers 170°F on an instant-read thermometer, 3 to 4 minutes. (Do not boil.)
• Immediately pour custard through a fine sieve into a metal bowl set in ice water. Stir in vanilla. Cool, stirring frequently.

RICH AND VELVETY CUSTARD PIE - 2003 1ST PLACE CUSTARD

Steps:

• Crust:
• Mix all the dry ingredients together and cut in the shortening to resemble course crumbs. Beat the remaining ingredients, except the egg white, together and add to flour. Stir only to incorporate. Wrap in plastic and chill for several hours. Roll out and line pie dish. Bake crust (halfway) in a preheated 350 degree oven for 20 minutes. Brush with an egg white and bake an additional 5 minutes.
• Filling:
• Preheat the oven to 400 degrees F.
• Scald the milk and half-and-half.
• Mix together the eggs, sugar, salt and vanilla. Add the hot milk. Very carefully pour through a fine strainer and into the pie shell. Grate nutmeg over the top of the filling.
• Bake for 10 minutes on the bottom rack and then move to the middle rack and reduce the heat to 325 degrees F. Bake for approximately 25 minutes, or until knife inserted in the middle comes out clean or until the middle of the pie is almost set. It will continue to cook after it is taken out of the oven. Cool on a rack.

BAKED CUSTARD

Steps:

• In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.

RICH CUSTARD BUTTER CAKE

Steps:

• Preheat your oven to 170 degrees Celcius.
• Grease and line a 20cmx20cm square cake tin.
• Place all the ingredients into a large bowl.
• Beat on high for 2-3 minutes until combined and the mixture is thick and a light creamy colour.
• Pour into prepared tin and bake for 1 hour.

RICH EGG CUSTARD TARTS

Steps:

• Tart Pastry: Process flour, lard and margarine in food processor with the on/off motion until lard and margarine are pea sized.
• Beat egg yolk and ice water in small cup with fork.
• Remove food processor cover and pour water mixture over flour mixture.
• Secure cover; process with on/off motion several times until mixture comes together.
• Turn out onto lightly floured surface.
• Shape into ball then flatten into disc shape.
• Wrap in plastic wrap.
• Chill at least 1 hour.
• Roll out pastry on lightly floured surface to 1/4 inch thickness.
• Cut into 3 1/2 inch circles with floured cutter.
• Line tart or muffin pan with circles.
• Custard: Stir sugar and custard powder in small saucepan.
• Slowly add water until smooth.
• Heat and stir on medium until just starting to boil and sugar is dissolved.
• Pour into small bowl.
• Cool, stirring several times.
• Stir in cream and food colouring.
• Beat each egg individually in a small cup with fork.
• Stir into custard mixture, 1 at a time.
• Fill tart shells to within 1/4 inch of top.
• Bake on bottom rack in 300 degree F (150 degree C) oven for about 45 minutes until knife inserted in centre of tart comes out clean and custard is set.
• Let stand in pan for 10 minutes before removing tarts.
• Serve warm.