Egg Custard - Revision history

Michael at 02:02, 16 August 2012

2012-08-16T02:02:54Z

← Older revision		Revision as of 02:02, 16 August 2012
Line 12:		Line 12:
	* 1 cup of milk		* 1 cup of milk
	* 1 cup of cream		* 1 cup of cream
	* 2 egg yolks ~~+ 3 whole eggs~~		* 5 egg yolks
	* 1 tbs sugar.		* 2 tbs sugar.
	* Vanilla essence to taste (or 1 split vanilla bean)		* Vanilla essence to taste (or 1 split vanilla bean)

	Mix ingredients in a saucepan, keep it under 90 degrees, and stir until		Mix ingredients in a saucepan, keep it under 90 degrees, and stir until
	thickened.		thickened.

Michael at 01:58, 16 August 2012

2012-08-16T01:58:51Z

← Older revision		Revision as of 01:58, 16 August 2012
Line 14:		Line 14:
	* 2 egg yolks + 3 whole eggs		* 2 egg yolks + 3 whole eggs
	* 1 tbs sugar.		* 1 tbs sugar.
			* Vanilla essence to taste (or 1 split vanilla bean)

	Mix ingredients in a saucepan, keep it under 90 degrees, and stir until		Mix ingredients in a saucepan, keep it under 90 degrees, and stir until
	thickened.		thickened.

Michael at 01:56, 16 August 2012

2012-08-16T01:56:49Z

← Older revision		Revision as of 01:56, 16 August 2012
Line 7:		Line 7:
	# Guessing the temperature, and reducing the stove hot-plate settings when the mixture looked to be thickening up.		# Guessing the temperature, and reducing the stove hot-plate settings when the mixture looked to be thickening up.

	<i>A stick ~~mixture~~ can be used to recombine the curdled mixture, however the result isn't as thick as I'd like.</i>		<i>Hint: A stick mixer can be used to recombine the curdled mixture, however the result isn't as thick as I'd like.</i>

	<strong>Ingredients:</strong>		<strong>Ingredients:</strong>

Michael: Created page with "Traditional egg custard is thickened with ... eggs. The temperature must be kept at under 90degrees or so or else the mixture will curdle. The challenge of this dish is to heat …"

2012-08-16T01:55:43Z

Created page with "Traditional egg custard is thickened with ... eggs. The temperature must be kept at under 90degrees or so or else the mixture will curdle. The challenge of this dish is to heat …"

New page

Traditional egg custard is thickened with ... eggs. The temperature must be kept at under 90degrees or so or else the mixture will curdle. The challenge of this dish is to heat the mixture slowly, and ensure it doesn't boil.

Instant custard powder thickens with cornflour above 100 degrees.

I've tried the following methods to prevent curdling, none of which have been completely successful this far:
# Coffee milk frothing thermometer. This simply isn't long enough to reach deep into the mixture; surface temperatures are much lower.
# Guessing the temperature, and reducing the stove hot-plate settings when the mixture looked to be thickening up.

<i>A stick mixture can be used to recombine the curdled mixture, however the result isn't as thick as I'd like.</i>

<strong>Ingredients:</strong>
* 1 cup of milk
* 1 cup of cream
* 2 egg yolks + 3 whole eggs
* 1 tbs sugar.

Mix ingredients in a saucepan, keep it under 90 degrees, and stir until
thickened.