Egg Custard

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Revision as of 01:56, 16 August 2012 by Michael (talk | contribs)
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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:

  1. Coffee milk frothing thermometer. This simply isn't long enough to reach deep into the mixture; surface temperatures are much lower.
  2. Guessing the temperature, and reducing the stove hot-plate settings when the mixture looked to be thickening up.

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

Ingredients:

  • 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.