Egg Custard

seabass

What a pain in the tuckus. It’s recipes like these that remind me that not everyone who writes a recipe, knows how to do it properly.Take my foray into Egg Custards:

Only one recipe out of the two dozen or so that I looked up mentioned a temperature. Temperature is KEY when making custards, and to have these folks not mention this in their recipes left me with several bowls of egg custard soup. Pure liquid, good for ice cream makers and puring over fruit,but precious little more.

Note that there are two kinds of custard. The baked custard (think of a flan), and the pudding/sauce custard. This version is of the pudding variety. Treat it as such.

  • 6 egg yolks
  • 1/4 cup sugar
  • 1 teaspoon all-purpose flour
  • 1 pinch salt
  • 2 cups milk

Put ceramic, glass, or stainless steel bowl in freezer.

In a heavy sauce pan, place milk over medium heat. Allow to reach a temperature of 165-175 degrees Fareinheit.

In the top of a double boiler, mix egg yolks, sugar, flour and salt. Whisk together, and place over medium heat. Continue whisking allowing the mixture to become a creamy yellow emulsion. There will be a difference between the initial color of the mixture and the one that is necessary to add the milk. If you are using a candy thermometer, the emulsion should be at about 145 degrees (erring on the cooler side).

Once the egg emulsion is at the proper temperature, add hot milk (170 degrees) to egg mixture, 1/8 of a cup at a time. Whisk in milk, allowing egg mixture to thicken. When milk has been completely combined, repeat process, adding more milk , 1/8 of a cup at a time.

When all the milk has been added, whisk custard for 5 minutes, allowing the temperature to reach no more that 170 degrees. after 5 minutes of whishing, pull out bowl from freezer, and transfer custard to bowl. Cover with saran wrap, and chill in the refrigerator for 2 hours at a minimum.

Serves 4.

If anyone has a more specific or more efficient recipe, please let me know.


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