Tuesday, August 16, 2011

Custard - mmmmm

Today is National Vanilla Custard Day.  Custard is usually a dessert, like pudding, only thicker.  But can be used as a savory dish like quiche.  Vanilla custard has been around for a long time, since the 14th century.  It is made from eggs, milk, sugar and vanilla.  It gets it's thickness from the cornstarch.  It is cooked on the stove in a double broiler, or can be baked in the oven.

Crème' Brule is a custard, and custard is used in Boston cream pie. 

I have only made actual custard once, and then added coconut for a coconut cream pie.  It was delicious!
So celebrate National Vanilla Custard day by eating some Boston cream pie, or just eating it plain.  If you can't find anywhere you live, here is an easy recipe to make your own.

Vanilla Custard
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 4 egg yolks
  • 3 cups milk
  • 2 tablespoon butter
  • 2 teaspoons

How to make it
  • Bring first 5 ingredients to a boil in a heavy saucepan over medium heat (about 20 minutes), whisking constantly; boil, whisking constantly or until thickened.
  • Remove from heat.
  • Stir in butter and vanilla.
  • Place heavy duty plastic wrap directly on surface of custard to keep "skin" from forming.
  • Chill 2 hours

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