Desserts are happiness—nothing like some delicious regular or frozen custard at the end of the meal. A custard is probably a must-have when dining in a restaurant. But what if you crave some on any other day? You probably have to make it from scratch or use a frozen custard mix.
It would help if you got the texture and consistency right no matter how you prepare the quintessential midwestern delicacy. For that, the following section can offer you important insights.
What is custard?
Custard is a thickened mixture of milk, eggs, and sugar made in an oven or stovetop.
Frozen custard is similar to regular custard containing a bit more sugar. Also, it has a more creamy and thick texture, even creamier than ice creams. The difference is caused by adding egg yolks which make for the bulk.
Making custard can get finicky. When making it from scratch, the wrong application of heat can cause the egg proteins to thicken and make the custard grainy. Also, you won’t get the flavors right if you try to prevent curdling by adding flour or cornstarch.
If you don’t want much hassle, you can use frozen custard mix and remain stress-free about the consistency and taste.
What are the different varieties of custard you get?
Custards come in different flavors and consistencies. The more egg whites you add, the firmer the custard will get. However, if you want a creamier texture, you need to add more yolks.
You get three types of custards: steamed, stirred, and baked custard.
Steamed custard: Steamed custards are more common in Asia and are made from plant-based ingredients rather than dairy.
Stirred custard: Stirred custards have a runny consistency and are made on stovetops. Usually, corn flour or starch is added to these custards to hold their shape at room temperature.
Baked custard: Baked custards are made with whole eggs and have a very firm and thick consistency.
What steps should you follow to make a custard?
If you’re trying to make custard for the first time, follow the steps below:
- Keep the heat medium-low and combine two cups of milk and half a cup of sugar in the saucepan. Bring the sugar and milk mixture to temperature by stirring it slowly till the sugar is dissolved.
- Take a medium-sized bowl and beat two eggs.
- Keep stirring the eggs and temper them by ladling the milk mixture into them. It would help if you kept ladling small amounts until the eggs warmed to the milk’s temperature.
- Pour the mixture into the saucepan and stir everything together. Continue stirring till the milk and egg mixture turns viscous and coat the back of your spoon.
- Strain your custard into a bowl set and let it chill for at least an hour till it is set.
What are the different ways of preparing a custard?
Some custards require an uncovered baking dish in an oven or stovetop for preparation.
- Stirred custards require mixing the sugar and the eggs, followed by adding milk or hot cream.
- You can bring starch-enhanced custards to a complete boil as the starch prevents them from curdling.
- The popular custard dishes you get from using the above techniques are quiche, flan, eclairs, Bavarian cream, and Chinese egg tarts.
Using a custard mix or making custard from scratch, nailing a perfect custard in the first attempt requires a good amount of preparation beforehand. When you are a pro at making custards perfectly, you can try out various other dessert recipes linked to custards and binge on them whenever you want.
