Custard Recipe Guide
Qualities of the Best Custard
Custards which are cooked mixtures of milk and egg yolks form the heart of a lot of our favorite desserts. You can perfect the cooking of the three different kinds of custard from the tips below.
You will find a custard base in your favorite desserts like Natillas caseras, creme brulee, puddings, Bavarian, cheesecake, and others. Basically, custard is just milk or cream, thickened by eggs. Because of the creaminess of dairy products and the silky, emulsifying properties of egg, it produces a custard with an irresistible texture. People can turn down cookies or cakes, but many can't turn down custards.
There are many different types of custards which have different sets of chemical properties. You can get these luscious desserts right every time by knowing the scientific principles behind them and learning the tips and tricks of cooking it.
It is only eggs that thickens and sets basic custard. If you don't want you basic custard to be undercooked, broken, or curdled, then you have to cook it with careful attention in the even heat of a water bath.
Custards from http://natillascaseras.es which are thickened by starch contains ingredients like flour or cornstarch for added thickening power. The presence of starch make a more sturdy custard with body, and these can be cooked with direct heat.
Gelatin-set custard is another type that is very rich because of the structural boost that gelatin provides.
These delicate custard are thickened with egg alone. Egg proteins unwind from a coil-like shape and elongates slowly when the mixture is heated. When the proteins catch onto one another they form a gel which thickens the mixture.
The custard known as creme anglaise is the thinnest of the basic custard because it is only slightly thickened with egg yolks and it is a dessert sauce made with lightly sweetened milk and cream. Freezing this custard will result in ice cream. A flan, creme brulee, pot de creme or creme caramel, is made by adding more eggs and baking the custard. Bread pudding is made by pouring this basic custard over bread cubes and baking.
The right temperature for thickening sweet custard are well below the boiling point. At very high temperatures, egg proteins can no longer hold liquid and will lose their shape that is why the resulting baked custard will look curdled and runny and your custard sauce will have some scrambled eggs in it.
Cooking custard over a double boiler or baked in a water bath will prevent it from overcooking. This method will make cooking slow and even and provide an insulation which you can't get with cooking over direct heat. If you cook over direct heat you can easily scorch your delicate custard. Continue reading at https://www.leaf.tv/articles/how-to-make-custard/.