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Questions tagged [custard]

77 questions
33
votes
8 answers

What can I use for a Crème brûlée if I don't have a blow torch?

I've always wanted to make a Crème brûlée but I don't have a blow torch to burn the top with. Is there anything else I can use to get that nice crunchy caramel on top?
lomaxx
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Pouring a second layer over flan

I wanted to make a layered dessert. The idea was to have a flan layer on the bottom and a fruit jelly layer on top. I first baked the flan, and had no problems there. Then I covered it evenly with a layer of redcurrant berries. Then I dissolved…
rumtscho
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Why is there a 2 step heating process for making custard for ice cream

I make ice cream frequently, with pretty good results, and I follow the same basic process for making the custard. This is the method I've seen repeated in many different recipes which involves: Heating the milk and cream, plus about 2/3 of the…
GdD
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9
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4 answers

How to Make the perfect French Custard?

I've tried numerous recipes, watched different videos, and adopted different techniques, but to this day I can't make good plain custard. Some of the issues with previous custards: Egg taste ( I realize this is probably due to me pouring hot over…
dassouki
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9
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2 answers

Which kind of cream do I use for creme brulee?

I'm following this recipe to make cream brulee: http://www.masterchef.com.au/creme-brulee.htm I'm a little confused over the correct type of cream to use. They list "thickened cream" but because this mixure will be heated, should I be using "cooking…
ForeverDebugging
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3 answers

Can any custard be made into a frozen custard?

I recently came upon a book of antique recipes, and there are several wonderful custards. I really have my eye on an almond custard, but not to serve as a custard, but to freeze in an ice cream maker and serve as a nice summer dessert. So, quite…
Matthew
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7
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How fine is "Fine Mesh" for removing lumps from custards?

Many recipes for custards and similar deserts like lemon curd suggest passing the completed custard through a "fine mesh strainer" to remove lumps. When looking up strainers and sifters I see a wide range of different mesh densities often…
smithkm
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6
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2 answers

What went wrong with these pots de creme au chocolat?

I baked pots de creme au chocolat yesterday following this recipe, but something went wrong: As you can see in the photos below, the chocolate seems to have separated out, forming a relatively firm top layer, while the remainder underneath is…
echo
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5 answers

How can you achieve the glazed top in a mille-feuille?

A mille-feuille (or tompouce) is a pastry, consisting of layers of puff pastry with pastry cream in-between (see this if you don't know it). If you buy it in a pastry store, I find that the glazed top is unique for this pastry. Recipes online tell…
Mien
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1 answer

Does starch thickened custard get thinner after a few days?

A few days ago, I did a crème pâtissière (thick vanilla custard), using milk (300ml/1.25 cup) egg yolks (2) sugar (15g/1tbsp) potato starch (10g/1tbsp). The end result had a relatively thick consistency, fit for my purpose. I had a bit left over,…
Lescurel
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4 answers

What is the point of heating milk/cream for making Creme Brulée?

In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain marie? Seems a waste of time to wait for it to cool down. Is there a reason for the simmering…
Ann
5
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3 answers

Can I freeze custard?

I have some spare egg yolks that I want to use and not throw away and I've decided to make some vanilla custard. But I have no use for the custard right now and might decide to make Portuguese tarts later. So, is it possible to freeze custard and…
Divi
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5
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3 answers

Custard - How much milk can one egg set?

If I had one whole egg (my understanding being that the white has more 'setting power' than the yolk), how much milk would I be able to set? If I tried to set 2 cups of milk with 1 egg, can I expect something like a creme anglaise or something…
NRaf
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5
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1 answer

Placing a ceramic bowl over stainless steel saucepan

I have a few ceramic bowls that are oven, microwave, and dishwasher safe (I normally hand-wash them, though). I was looking at recipes for lemon curd and some of them recommended putting them in a metal bowl over a saucepan that has steaming water…
dbmikus
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Does Julia Child's Crème Brûlée work?

In "Mastering the Art of French Cooking", Julia et al. explain that Crème Brûlée is simply Crème Anglaise (Light Custard Sauce) made with whipping cream instead of milk, half the amount of sugar and then chilled. I made a couple of attempts but it…
Chris Steinbach
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