Health Life: Custard Recipes

Custard Recipes

This irish apple cake with custard sauce is authentic, rich, dense, and delicious! Perfect for St. Patrick's Day or as a way to use up apples in the fall!:

I have put egg custard in the Building Blocks category of my 50 Fundamental Foods because of its incredible versatility. Even though a simple egg custard all by itself is one of the most delicious things in the world and is, for that reason alone, something that every serious cook really should master, it also an essential component in a myriad of dishes, both savory and sweet.

A basic egg custard forms the foundation of crème brûlée, flan, and crème caramel, and hundreds of variations on those desserts that are found around the world. Custard also forms the base for quiche and clafoutis, and is an essential ingredient in dishes as disparate as English trifle and South African bobotie. Pumpkin pie, Boston cream pie, Chinese egg tarts, zabaione, and most bread puddings owe their existence to egg custard.

When thickened with a starch (usually wheat flour but often cornstarch as well), egg custard is known as pastry cream (crème pâtissière in French) and is the familiar filling classically used in cream puffs, eclairs, and Napoleons (mille-feuilles). When made as a thin sauce the consistency of heavy cream, it is called crème anglaise and is used in floating island, frozen custard, so-called "French vanilla" ice cream, and as a sauce for fruit, cakes, and pies.

Every classically trained pastry chef in the world carries these recipes around in their heads at all times - or at least the basic ratios.

Baked Custard

3 cups (750 ml) milk
4 eggs
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla extract
1/4 tsp (1 ml) cinnamon
A dash of salt
A grating of fresh nutmeg

Combine all the ingredients except the nutmeg in a mixing bowl and stir with a whisk just until combined. Vigorous or prolonged mixing will cause air bubbles to form in the custard. Pour the mixture into a baking dish or individual custard cups and top each with a grating of fresh nutmeg. Bake in a preheated 300F (150C) for about one hour, until a knife inserted in the center comes out clean. The custard should still be "jiggly" in the center - it will firm up after it cools. Serve chilled or at room temperature. Serves 6.
Custard Sauce (Crème Anglaise)

6 egg yolks
1/2 cup (125 ml) sugar
2 cups (500 ml) half-and-half, milk, or combination of the two
2 tsp (10 ml) vanilla extract

Whisk together the yolks and sugar in a small bowl until slightly thickened. Heat the half-and-half in a saucepan over moderate heat until bubbles form around the edge of the pan. Whisk about 1/2 cup (125 ml) of the half-and-half into the egg mixture, then whisk the resulting mixture into the half-and-half. Reduce the heat under the saucepan to low and stir the sauce constantly with a rubber spatula or wooden spoon until slightly thickened. Remove the pan from the heat and continue stirring until the sauce is the consistency of heavy cream, about 2 minutes. The temperature of the sauce should be about 170F (77C)-it is very important not to let the sauce get too hot. Stir in the vanilla extract and strain through a fine sieve if desired. If you plan to serve it cold, let it cool to room temperature before covering it in order to prevent condensation from forming. Serve warm or chilled. Makes about 2 cups (500 ml).

Custard Sauce Variations

Chocolate Custard Sauce - Reduce the vanilla in the recipe above to 1 tsp (5 ml) and add 4 oz (110 g) finely chopped semisweet or bittersweet chocolate along with the vanilla, stirring until the chocolate is melted.

Coffee Custard Sauce - Substitute 1 cup (250 ml) strong coffee for 1 cup of the half-and-half in the recipe above.

Rum Custard Sauce - Substitute 1 to 2 tablespoons (15-30 ml) dark rum for the vanilla extract in the recipe above.

Liqueur-Flavored Custard Sauce - Substitute 1 to 2 tablespoons (15-30 ml) Grand Marnier, Kahlua, Drambuie, or liqueur of your choice for the vanilla extract in the recipe above.

Note:Make plenty of sports and care for your self to stay healthy throughout your life. do sport exercises every day. Avoid eating salty foods at the same time avoid eating too much.