August 17 National Vanilla Custard Day

donna

Brev. Brig. Gen'l
Forum Host
Joined
May 12, 2010
Location
Now Florida but always a Kentuckian
Custard is a mixture of cooked egg and milk which is flavored. Custards are classified according to the method used in cooking them. Those cooked over hot water and stirred throughout the cooking process are known as soft or stirred custards. Those set in hot water and cooked in the oven are firm or baked custards.

The firmness of a custard depends on the proportion of eggs to milk. The finest grained custards are those in which the yolks predominate.

Custards date back to the Middle Ages. They were very popular in America in the 19th century. Vanilla was much sought after. It is a fine spice and can be very expensive.

A favorite plain soft custard recipe for me is from "The American Woman's Cookbook", edited by Ruth Berolzheimer. This was my Mom's favorite cookbook.

Plain Soft Custard

2 cups milk
2 whole eggs or 4 egg yolks
1/8 teaspoon salt
4 tablespoons sugar
1/2 teaspoon vanilla

Scald the milk in top of the double boiler. Beat together the eggs, sugar and salt. Add the hot milk to the egg mixture, mix thoroughly and return to the top of the double boiler. Cook over hot water, stirring constantly until the egg coats the spoon. Add vanilla.

Serve in sherbet cups or frappe glasses.
 
Well if we are going to vanilla custard then we must have "CREME BRULEE".
Here is an easy recipe for a great desert.
2 1/2 cups heavy cream
3/4 cup sugar
1/2 Vanilla bean, split and scraped.
Pinch salt
5 large egg yolks
6 Tbs sugar to finish
1 - in a medium saucepan combine heavy cream,1/2 of the sugar, vanilla bean seeds and pod, and salt.bring to a boil to dissolve the sugar.
Next combine egg yolks with remain sugar and whisk to combine.
Slowly add about 1/3 of hot cream to yolks constantly whisking (so not to scramble yolks) then add remain cream and stir to fully combine.
Strain the custard thru a fine mesh sieve into a clean container.
Carefully ladle or pour the custard into the ramekins to fill to the top.
Preheat oven to 325°.
Arrange ramekins on large rimmed baking pan and carefully place in oven.pour enough hot water into pan to come half way up the ramekins (water bath).
Bake until the edges have set but the center still jingles when shook.about 20-25 minutes.
Remove ramekins from water bath and let cool on rack for 30 mins.
Refrigerate for at least 3 hrs.
Sprinkle granulated sugar on top and use kitchen blowtorch or broiler to melt and caramelize the sugar.
Serve immediately and ENJOY.
 
Another simple custard from the Depression Era.

Cup Custard (vanilla)

1 egg
1 tablespoon sugar
a drop or two of flavoring or spice
speck of salt
1/2 cup milk

Beat all the ingredients together lightly. Pour into greased custard cups and cook slowly. Make sure cups are set in pan of water until set. This recipe doesn't make a lot so you may want to double.
 
A variation of custard. This recipe is from old friend of my Mom's.

1 cup milk
1 cup cream
3 egg yolks
4 tablespoons sugar
1 tablespoon flour
1/4 teaspoon salt
1/2 teaspoon vanilla
2 tablespoons "Old Crow" (whisky)

Scald milk and cream in double boiler. Beat yolks, sugar. flour and salt. Add milk and cream stirring constantly until thick enough to coat spoon. When cool, add vanilla extract and "Old Crow". Chill overnight. This is good by itself or over fresh strawberries.
 
A variation of custard. This recipe is from old friend of my Mom's.

1 cup milk
1 cup cream
3 egg yolks
4 tablespoons sugar
1 tablespoon flour
1/4 teaspoon salt
1/2 teaspoon vanilla
2 tablespoons "Old Crow" (whisky)

Scald milk and cream in double boiler. Beat yolks, sugar. flour and salt. Add milk and cream stirring constantly until thick enough to coat spoon. When cool, add vanilla extract and "Old Crow". Chill overnight. This is good by itself or over fresh strawberries.

Sounds really good, especially with the addition of whiskey! Now we're talking! :wink:
 
I like custard, although the flavor choice then seemed a little short. Was vanilla the only flavor choice. Like the Howard Johnson's in Blazing Saddles. One flavor, vanilla.
 
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