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How To Make Egg Custard Without The Curdle
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Make Curdle Free Custard
Custard is a delightful topping and indeed a main ingredient in favorite dishes. There is a genuine fear of eggs curdling when it comes to making custard, however that fear is very much a state of mind. The following recipe will leave your custard curdle free and you curdle fear free when it comes to mixing your eggs.
- 250 ml of full fat milk (room temperature)
- 300 ml of double cream (room temperature) and yes it must be double, not anything else
- 6 fresh, fresh egg yolks (only yolks) (take the eggs out of the fridge about an hour before you need them, this will bring them to room temperature, or separate your eggs an hour before you need them and let them come to room temperature)
- 4 tablespoons of caster sugar (very fine crystals)
- a drop of vanilla essence or a vanilla pod with the seeds scraped out
- Put the milk, cream and vanilla essence into a deep heavy bottomed saucepan and heat gently. The important thing here is to stir constantly with a light circular action. Heat till you get a very very slight bubble (if the milk boils you'll get lumps, so don't boil it) take off the heat.
- Place the egg yolks and sugar in a bowl. Whisk till the mixture is thoroughly combined and is a light, pale gold in colour. A few minutes should do it.
- Slowly pour the milk and cream mixture onto your egg and sugar mixture and whisk gently but firmly till completely combined. Place back on a low heat and cook till the custard coats the back of the spoon. If you run your finger along the back of the spoon through the custard, the mixture shouldn't fill the track your finger left.
- Your homemade custard is ready for serving without a lump in sight.
The Three Key Elements to Remember Are:
1) Always use fresh egg yolks at room temperature.
2) Heat the milk to warm it through but, without boiling it.
3) Take your time pouring the milk mixture onto the egg mixture, the slower the better.
Elegant Trifle Serving Dishes: custard loves trifle
The Importance of Custard
This quick and easy dessert sauce goes with an array of goodies: from toppings to centers to being served on the side. Perfecting your custard opens up a world of desserts you probably haven't even thought of making.
We all love apple pie and custard, rhubarb pie and custard, but how about making a few different desserts.
My top ten custard desserts:
- Trifle, is simply sponge, cream and custard
- Bread and butter pudding! you got the custard
- Apple pancakes with! ah! custard
- Fruit pudding and custard
- Creme brûlèe is only custard
- Fried bananas and custard
- Poached peaches and custard
- Custard tart
- Custard cream slices
- Christmas pudding and custard... delightful
There are so many desserts that love custard, so many people that love custard. Custard is an easy trick to add to a dessert, once you perfect it, it's bye bye birdie's eye.
A Little Story on The Subject
Custard is a simple milk and egg mixture that has been keeping taste buds happy since the middle ages. Eaten alone or as a filling for tarts, pastries and pies. The typical flan style dish, that we still enjoy today is probably the most famous adaptable custard dessert in the world. In fact that is how custard got it's name: tart with a crust; custard.
There is no word for custard in french cuisine. The reference to custard comes in the form of creme as in creme caramel. Quiche Lorraine from the french domain is a typical example of the marriage between eggs and milk, which is of course a custard.
It's said the Romans were among the first to discover the binding properties of the simple egg. They were well educated in dishes containing eggs. Dishes included crustades and omelette's were among favorites. Savory with meat and cheeses or sweet with fruit and honey. The Romans loved their food and the sweet sauce played it's part at their legendary banquets.
We only have to look at shrove tuesday or pancake tuesday to see the important of the milk and egg mixture in our lives. Pancake tuesday is a world wide celebration, and what better way to celebrate than with milk and eggs.
Eclairs are up there on the la creme and egg scale. Especially when it comes to my dessert passions. I guess the proof really is in the pudding! Well, I've got some proving to do... see ya!
What to do with your left over egg whites
- Perfect Pavlova
Serves 6 4 large very fresh egg whites 200 grams of (very fine crystal) caster sugar sieved pinch of salt Set your oven to 130 C, 260 F or just under gas mark 2. Line a baking tray...