Christmas is getting closer and soon we will enrich our holiday tables with numerous treats. An indispensable ingredient is custard, which is the base of numerous desserts.
Custard is a basic creams used in traditional but also modern confectionary based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. There are several ways of making it and its consistency can vary from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière).
Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation should be done delicately, because a temperature increase of 3–6 °C leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C; it begins setting at 70 °C. A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles.Adding a small amount of cornflour to the egg-sugar mixture stabilises the resulting custard, allowing it to be cooked in a single pan as well as in a double-boiler. A sous-vide water bath may be used to precisely control temperature.
For making perfect custard every time, you should have thermometer for monitoring of temperature.
HANNA has perfect solution for perfect custard!
HI151 Checktemp®
Temperature Tester
for food
for food
For home and professional kitchens, HI151 Checktemp®4 is the perfect portable, high-accuracy thermometer. Ideal for spot checks and measuring across a wide range of temperatures, the Hanna folding thermometer is a favorite across the food industry.
- Color coded to meet HACCP regulations.
- Stainless steel probe for easy insertion into food products.
- Pocket-sized with large LCD.
Author:
Tajana Mokrović
mag.nutr.
Tajana Mokrović
mag.nutr.
With Great Product Come Great Results
