Author Topic: Custard  (Read 708 times)

Custard
« on: February 11, 2021, 07:51:39 pm »
How do I make a decent custard? I’m going to make (another) fruit tart, like Rick Stein’s French bilberry tart, which turns out well except that I have never got the custard quite right, usually due to never having double cream:

https://thehappyfoodie.co.uk/recipes/rick-steins-bilberry-tart

I’ve usually made milk based custards instead, without any flour or cornflour, and they have been ok but a bit pale and not a great texture. I do, on this occasion, have some single cream - is that of any use?

Any recommended recipes for a custard that is to be baked?



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Re: Custard
« Reply #1 on: February 11, 2021, 10:13:02 pm »

Gattopardo

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Re: Custard
« Reply #2 on: February 12, 2021, 04:38:19 am »

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Re: Custard
« Reply #3 on: February 12, 2021, 07:34:43 am »
Only if there is somebody in the forest with some eggs and a whisk

Re: Custard
« Reply #4 on: February 12, 2021, 04:56:35 pm »
Eggs, cream etc.

https://www.bbcgoodfood.com/user/508284/recipe/simple-creme-anglaise-recipe

Can that be put in something that will then be baked?

In the end, I don’t have “heavy cream”, so what I have done is go by the original recipe but using single cream instead of double:

https://www.bbc.co.uk/food/recipes/bilberry_tart_tarteaux_08943

No heating involved before adding it to the tart. Implausibly straightforward.

The end result is smoother than my previous efforts, which I attribute to icing sugar vs caster. Still alarmingly runny. I shall report back, as I’ve just put it in the oven to finish.

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Re: Custard
« Reply #5 on: February 12, 2021, 05:09:21 pm »
Eggs, cream etc.

https://www.bbcgoodfood.com/user/508284/recipe/simple-creme-anglaise-recipe

Can that be put in something that will then be baked?


We are about to find out. Cheers for being the guinea pig  :thumbsup:

Re: Custard
« Reply #6 on: February 12, 2021, 05:51:32 pm »
So far, so good. Better than the milk-based, caster sugar effort last time. The custard “rose” a bit during baking which disguises the fact that it’s rammed with fruit. Not bilberries though - various berries and a few bits of apple.


Cudzoziemiec

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Re: Custard
« Reply #7 on: February 12, 2021, 05:56:55 pm »
I am hungry looking at that.  ;D
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Re: Custard
« Reply #8 on: February 12, 2021, 06:25:52 pm »
How do I make a decent custard?
Just go easy on yourself and use custard powder from a tin (with milk).

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Re: Custard
« Reply #9 on: February 12, 2021, 06:31:52 pm »
So far, so good. Better than the milk-based, caster sugar effort last time. The custard “rose” a bit during baking which disguises the fact that it’s rammed with fruit. Not bilberries though - various berries and a few bits of apple.



Stunning.

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Mrs Pingu

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Re: Custard
« Reply #10 on: February 12, 2021, 06:46:28 pm »
Looks and sounds a bit like a frangipane.
I *adore* frangipane :P
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Mrs Pingu

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Re: Custard
« Reply #11 on: February 12, 2021, 06:55:42 pm »
And now I've got lost in the frangipane world. I think cherry frangipane might be one of my favourite French desserty things.
Do not clench. It only makes it worse.

Re: Custard
« Reply #12 on: February 12, 2021, 08:40:09 pm »
It needs a glaze or something on top, I think. Next time. It set nicely, just a bit of a wobble to it.

*looks up frangipane*

Yes, looks similar, though frangipane looks a bit more substantial or floury than what Mr. Stein uses for this - he makes it during his current French TV series -  which just provides an insubstantial setting for the fruit.

Still haven’t got to eat any of it. 

Gattopardo

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Re: Custard
« Reply #13 on: February 12, 2021, 09:52:54 pm »
How do I make a decent custard?
Just go easy on yourself and use custard powder from a tin (with milk).

Not really custard and if it is birds it has no egg.

Gattopardo

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Re: Custard
« Reply #14 on: February 12, 2021, 10:09:49 pm »


Still haven’t got to eat any of it.

Why what happened?

When dad had the bakery we used to make egg custards, the custard filling used gone off milk made excellent custard.
Oh and yellow colouring

hellymedic

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Re: Custard
« Reply #15 on: February 12, 2021, 10:14:52 pm »
How do I make a decent custard?
Just go easy on yourself and use custard powder from a tin (with milk).

Not really custard and if it is birds it has no egg.

Mr Bird's wife was allergic to egg; that's how he came to devise his 'custard'...

Re: Custard
« Reply #16 on: February 13, 2021, 03:09:03 pm »
Why what happened?

Needed to wait for someone to arrive home from work.

It’s very nice - however, next time, I won’t pack the fruit in quite so tightly to that the custard can trickle through to the bottom before setting rather than staying, mostly, on top.

citoyen

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Custard
« Reply #17 on: February 13, 2021, 03:11:40 pm »
That looks amazing. Great work!

Custard tart is one of my all time favourite things to eat. Only beaten by creme caramel, which I also recommend trying your hand at if you’re into baked custard dishes.
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