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What is a custard?

Traditionally custard is a sweet mixture made from egg yolks or whole eggs) and milk or cream  which is used as a sauce, cold desserts and also for fillings. It is a liquid thickened or set by the coagulation of egg protein.

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Characteristics

Custard may vary in consistency from a thin pouring sauce (crème anglaise), to a thick pastry cream (Crème Patissiere) used to fill some desserts such as éclairs and Paris Brest.

The most common custards are used as desserts or dessert sauces and typically include sugar and vanilla.

Sometimes flour, corn starch, or gelatin is added to thickened as in pastry cream or crème patissiere.

Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove,

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Custard can also be steamed or baked in the oven with or without a water bath.

 A water bath slows heat transfer and makes it easier to

remove the custard from the oven before it curdles.

Not all custards are sweet. Custard bases may also be used for quiches and other savory foods.

A good custard should be smooth and creamy.

Custard is also a basic for puddings.

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Custard begins setting at 70 °C. Generally, fully cooked custard should not exceed 85 °C.

Due to the stabilizing effect of the starch, pastry cream is an exception to the rule of not heating custard over 85 °C.

Custard preparation is a delicate operation, because high temperature can cause curdling.

An over baked custard becomes watery because the moisture separate from the toughened protein.

Using wooden spoon will prevent heat transfer from the mixture to the surface of the tool used. Due to the lack of ability to conduct heat will also prevent any change of temperature in the heating mixture.

Critical points in preparing custard

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1.Stirred custard Is stirred as it cooks and remains pourable when

cooked.(example crème anglaise)

2.Baked custard Is usually not stirred and it remains firm when cooked. This custard is usually baked rather than stir over

heat. Usually it is use for pie filling, as a dessert by itself,

and also a basis for many baked puddings.

Basic type of custard

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Is made up from corn flour ,usually includes some coloring agent to make the custard dark yellow color, as if egg yolk has been added in.

It is used as a sauce or for topping desserts.(Example Trifle and choux )

Convenience custard powder

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Usage of instant custard powderFILLINGS

TRIFLE

SAUCE

PUDDINGS BASES

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Cooking custard

DOUBLE BOILER

BAIN MARIE

BAKING QUICHE IN THE OVEN

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Overcooked custard

Overcooked crème anglaise

OVERCOOKED BAKED CUSTARD

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Preparation of custard powder

1.Take the .Custard powder

2.Mix in sugar3.Add in cold milk to dilute first

4.Stir until custard powder become liquid

5.Heat milk on stove6.Add in boiling milk to the custard powder 7.Stir quickly and return to the pan .Stir until

to the correct consistency

8.Place into the jar for servingFINISHED PRODUCT:Apple crumble with custard

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Making of crème anglaise

1.Heatup milk2.Cream egg yolk, vanilla and sugar 3.Pour in milk to the egg yolk mixture

in steady stream

5.Strain to remove any bit of eggs

Crème anglaise with honey-poached pear and a morsel of puff pastry.

serve

4.Stir on the stove until it coat at the back of the spoon(Nape)

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Making of Crème Patissiere

1.Heatup milk 2.Cream egg yolk and sugar 3.Add in corn flour. Mix well

4.Put in milk. Stir well 5.Add in vanilla essence

6.Stir on the stove until thickened

CRÈME PATISSIERE

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Custard in savory itemsQUICHE LORRAINE JAPANESE EGG CUSTARD-CAWAN MUSHI

ASPARAGUS TARTSAVORY EGG CUSTARD WITH BACON CRIPS

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Examples of desserts using custard based

Crème bavaroise is a pastry cream thickened with gelatin. It is lightened with whipped cream when on the edge of setting up. It is usually filled into a mold, chilled until firm, and then turned out onto a serving plate.

BAVAROISE DE CHOCOLATE

BAVAROISE FRAMBOISE ANANAS

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Bread and butter puddingBread and butter puddingA simple, delicious baked dessert made with cubes or slices of bread saturated with a mixture of milk, eggs, sugar, vanilla and spices.(baked custard mixture) Chopped fruit or nuts also can be added. Both may be served hot or cold with cream or a dessert sauce.(crème anglaise)

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Crème brûlée also known as burnt cream, cream catalane, dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served cold.The custard base is traditionally flavored with vanilla, but is also sometimes flavored with lemon or orange (zest), rosemary,chocolate, coffee, liqueurs, green tea, pistachio, coconut, or other fruit.

CRÈME BRULEE

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Clafoutis is, is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan. The Clafoutis is dusted with powdered sugar and served lukewarm.

Crème caramel or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top.

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Flan is a tart, a type of pie, with a base of short crust pastry.

•An example for savory is a quiche.

• Fruit flan is a sweet flans.

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A floating island is a French dessert consisting of meringue floating on crème anglaise . It is also known as œufs à la neige ("eggs in snow").

ŒUFS À LA NEIGE ("EGGS IN SNOW").

Zabaione  is an Italian dessert made with egg yolks, sugar, a sweet wine (usually Marsala wine, sometimes whole eggs. It is a very light custard, which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs.

ZABAIONE  WITH COOKIE

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A cream pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, flour, and eggs. It can come in many forms, including vanilla, lemon, lime, peanut butter, banana, coconut, and chocolate. A constant feature of all cream pies is the whipped cream topping. The custard filling is related to the French crème patissière which is a key component of various French cakes and tarts

The mille-feuille ("thousand sheets"), also known as the Napoleon, is a pastry originating in France.Traditionally, a mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière),Alternatively the top is glazed with icing or fondant  and brown (chocolate) stripes, and combed.

CREAM PIE

THE MILLE-FEUILLE

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A Boston cream pie is a round cake that is split and filled with a custard or cream filling and frosted with chocolate. Although it is called a Boston cream pie, it is in fact a cake, and not a pie.  This pudding and cake combination comprises two layers of sponge cake filled with vanilla flavored custard or crème pâtissière. The cake is topped with a chocolate glaze (such as ganache) and sometimes powdered sugar or a cherry.

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Trifle is a dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice or gelatin, and whipped cream. These ingredients are usually arranged in alternating layers.

TRIFLE

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The egg tart or egg custard tart  is a

kind of custard tart pastry commonly found in Hong Kong and other Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked.

PANDAN EGG TART

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Homemade kaya or sekaya is a rich custard made with coconut milk, sugar and eggs,stirred over double boiler until thickened.

PUMPKIN CUSTARD

SWEET CORN PUDDING

PANDAN KAYA

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THE END

CUSTARD APPLES