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Custard

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This article is about egg-thickened custards. For other uses, seeCustard (disambiguation).

Custard
A bowl ofcrème anglaisecustard, dusted withnutmeg
CourseDessert
Main ingredientsMilk or cream, egg yolks, sugar, vanilla

Custardis a variety of culinary preparations based on sweetenedmilk,cheese,orcreamcooked witheggoregg yolkto thicken it, and sometimes alsoflour,corn starch,orgelatin.Depending on the recipe, custard may vary in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière) used to filléclairs.The most common custards are used incustard dessertsordessert saucesand typically include sugar and vanilla; however,savorycustards are also found, e.g., inquiche.

Preparation

Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without awater bath,or even cooked in apressure cooker.Custard preparation is a delicate operation because a temperature increase of 3–6 °C (5.4–10.8 °F) leads to overcooking andcurdling.Generally, a fully cooked custard should not exceed 80 °C (176 °F); it begins setting at 70 °C (158 °F).[1]A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles.[2]Adding a small amount of cornflour to the egg-sugar mixture stabilises the resulting custard, allowing it to be cooked in a single pan as well as in a double-boiler. Asous-videwater bath may be used to precisely control temperature.

Variations

A formal custard preparation, garnished with raspberries

Whilecustardmay refer to a wide variety of thickened dishes, technically (and inFrench cookery) the wordcustard(crèmeor more preciselycrème moulée,[kʁɛmmule]) refers only to an egg-thickened custard.

Whenstarchis added, the result is calledpastry cream(French:crème pâtissière,pronounced[kʁɛmpɑtisjɛːʁ]) or confectioners' custard, made with a combination of milk or cream, egg yolks, fine sugar, flour or some other starch, and usually a flavoring such as vanilla, chocolate, or lemon.Crème pâtissièreis a key ingredient in many French desserts, includingmille-feuille(or Napoleons) and filled tarts. It is also used in Italian pastry and sometimes inBoston cream pie.The thickening of the custard is caused by the combination of egg and starch.Corn flouror flour thickens at 100 °C (212 °F) and as such many recipes instruct the pastry cream to be boiled. In a traditional custard such as acrème anglaise,where eggs are used alone as a thickener, boiling results in the over-cooking and subsequent 'curdling' of the custard; however, in a pastry cream, starch prevents this. Once cooled, the amount of starch in pastry cream 'sets' the cream and requires it to be beaten or whipped before use.

Layers of atrifleshowing the custard in betweencake,fruit andwhipped cream
Pastry cream

Whengelatinis added, it is known ascrème anglaise collée([kʁɛmɑ̃ɡlɛzkɔle]). When gelatin is added andwhipped creamis folded in, and it sets in a mold, it isbavarois.When starch is used alone as a thickener (without eggs), the result is ablancmange.In the United Kingdom,custardhas various traditional recipes some thickened principally with cornflour (cornstarch) rather than the egg component, others involving regular flour; seecustard powder.

After the custard has thickened, it may be mixed with other ingredients: mixed with stiffly beaten egg whites and gelatin, it ischiboust cream;mixed with whipped cream, it iscrème légère,[kʁɛmleʒɛːʁ].Beating in softened butter producesGerman buttercreamorcrème mousseline.

A quiche is a savoury custard tart. Some kinds oftimbaleor vegetable loaf are made of a custard base mixed with chopped savoury ingredients.Custard royaleis a thick custard cut into decorative shapes and used to garnishsoup,steworbroth.In German, it is known as Eierstich and is used as a garnish in German Wedding Soup (Hochzeitssuppe).[3]Chawanmushiis aJapanesesavoury custard, steamed and served in a small bowl or on a saucer.Chinese steamed eggis a similar but larger savoury egg dish.Bougatsais a Greek breakfastpastrywhose sweet version consists ofsemolinacustard filling between layers ofphyllo.

Custard may also be used as a top layer ingratins,such as theSouth Africanbobotieand manyBalkanversions ofmoussaka.

In Peru,leche asada( "baked milk" ) is custard baked in individual molds.[4]It is considered a restaurant dish.[5]

In French cuisine

French cuisine has several named variations on custard:[6][7]

  • Crème anglaiseis a light custard made with eggs, sugar, milk, and vanilla (with the possible addition of starch), with other flavoring agents as desired
  • Crème pâtissière(pastry cream) is similar tocrème anglaise,but thickened with flour
    • With added flavoring or fresh fruit, it is the basis ofcrème plombières
  • Crème Saint-Honoréiscrème pâtissièreenriched with whipped egg whites
  • Crème chiboustis similar tocrème Saint-Honoré,but stabilised with gelatin
  • Crème diplomateandcrème légèreare variations ofcrème pâtissièreenriched with whipped cream
  • Crème mousselineis a variation ofcrème pâtissièreenriched with butter
  • Frangipaneiscrème pâtissièremixed with powderedmacaronsoralmondpowder

Uses

See also:List of custard desserts

Recipes involving sweet custard are listed in thecustard dessert category,and include:

History

Custard tarts

Custards baked in pastry (custard tarts) were very popular in theMiddle Ages,and are the origin of the English word 'custard': the French termcroustadeoriginally referred to the crust of a tart,[8]and is derived from the Italian wordcrostata,and ultimately the Latincrustāre.[9]

Examples includeCrustardes of flesshandCrustade,in the 14th century English collectionThe Forme of Cury.These recipes include solid ingredients such as meat, fish, and fruit bound by the custard.[10][11]Stirred custards cooked in pots are also found under the namesCreme BoyledeandCreme boiled.[11]Some custards especially in theElizabethanera usedmarigold(calendula) to give the custard color.[12][13]

In modern times, the name 'custard' is sometimes applied to starch-thickened preparations likeblancmangeandBird's Custardpowder.

Chemistry

Stirred custard is thickened bycoagulationof egg protein, while the same gives baked custard its gel structure. The type of milk used also impacts the result. Most important to a successfully stirred custard is to avoid excessive heat that will cause over-coagulation andsyneresisthat will result in acurdledcustard.[14]

Eggs contain the proteins necessary for the gel structure to form, and emulsifiers to maintain the structure. Egg yolk also contains enzymes like amylase, which can break down added starch.[15]This enzyme activity contributes to the overall thinning of custard in the mouth. Egg yolk lecithin also helps to maintain the milk-egg interface. The proteins in egg whites are set at 60–80 °C (140–176 °F).[16]

Starch is sometimes added to custard to prevent premature curdling. The starch acts as a heat buffer in the mixture: as they hydrate, they absorb heat and help maintain a constant rate of heat transfer. Starches also make for a smoother texture and thicker mouth feel.[15]

If the mixture pH is 9 or higher, the gel is too hard; if it is below 5, the gel structure has difficulty forming becauseprotonationprevents the formation ofcovalent bonds.[17]

Physical-chemical properties

Cooked (set) custard is a weakgel,viscous, andthixotropic;while it does become easier to stir the more it is manipulated, it does not, unlike many other thixotropic liquids, recover its lost viscosity over time.[18]On the other hand, asuspensionof uncooked imitation custard powder (starch) in water, with the proper proportions, has the oppositerheologicalproperty: it is negative thixotropic, ordilatant,allowing the demonstration of "walking on custard".[19]

See also

WikibooksCookbookhas a recipe/module on

References

  1. ^Barham, Peter (2001).The science of cooking.Berlin: Springer. p.126.ISBN978-3-540-67466-5.
  2. ^McGee, Harold (1984).On Food and Cooking.Scribner. p.71.ISBN978-0-684-18132-5.
  3. ^McGavin, Jennifer."Easy Eierstich Recipe- Royale as a Soup Garnish".About.Archived fromthe originalon 20 December 2016.Retrieved4 November2013.
  4. ^Elichondo, Margarita (1997).La comida criolla: memorias y recetas.Ediciones Del Sol. p. 207.ISBN978-950-9413-76-4.
  5. ^Morena, Cuadra; Morena, Escardo (18 January 2013).The Everything Peruvian Cookbook: Includes Conchitas a la Parmesana, Chicken Empanadas, Arroz con Mariscos, Classic Fish Cebiche, Tres Leches Cake and hundreds more!.Adams Media. p. 420.ISBN978-1-4405-5678-4.
  6. ^Beck, Simone; Bertholle, Louisette; Child, Julia (1964) [1961]. "Desserts and Cakes".Mastering the art of French cooking.New York: Alfred A. Knopf, Inc.
  7. ^Gisslen, Wayne (2013). "Basic Syrups, Creams, and Sauces".Professional baking(6th ed.). Hoboken, NJ: John Wiley & Sons.ISBN978-1-118-08374-1.OCLC753351232.
  8. ^Davidson, Alan (2006-01-01). Jaine, Tom (ed.).The Oxford Companion to Food.doi:10.1093/acref/9780192806819.001.0001.ISBN978-0-19-280681-9.
  9. ^Skeat, Walter William (1911).A concise etymological dictionary of the English language.Oxford:American Book Company.LCCN11035890.OL16525337M.Page 125.
  10. ^Hieatt, Constance; Butler, Sharon.Curye on Inglysch: English culinary manuscripts of the fourteenth century (including the forme of cury).
  11. ^abAustin, Thomas, ed. (1964).Two Fifteenth-Century Cookery Books.
  12. ^DeBaggio, Thomas (September 2009).The Encyclopedia of Herbs: A Comprehensive Reference to Herbs of Flavor and Fragrance.Timber Press.ISBN9781604691344.Page 183.
  13. ^Kowalchik, Claire; Hylton, William H. (15 January 1998).Rodale's Illustrated Encyclopedia of Herbs.Rodale.ISBN9780875969640.
  14. ^Penfield, Marjorie P. (2 December 2012).Experimental Food Science.Academic Press. p. 144.ISBN9780323140041.Retrieved4 November2013.
  15. ^abMcGee, Harold (2004).On Food and Cooking.Scribner. p. 71.ISBN978-0-684-18132-5.
  16. ^Kovacs-Nolan, Jennifer; Phillips, Marshall; Mine, Yoshinori (2005-11-01). "Advances in the Value of Eggs and Egg Components for Human Health".Journal of Agricultural and Food Chemistry.53(22): 8421–8431.doi:10.1021/jf050964f.ISSN0021-8561.PMID16248532.
  17. ^Matringe, E.; Tan Luu, R. Phan; Lorient, D. (1999-09-01). "Functional Properties of Milk-Egg Mixtures".Journal of Food Science.64(5): 787–791.doi:10.1111/j.1365-2621.1999.tb15912.x.ISSN1750-3841.
  18. ^Longrée, Karla; Beaver, Sharie; Buck, Paul; Nowrey, Joseph E. (1966). "Viscous Behavior of Custard Systems".Journal of Agricultural and Food Chemistry.14(6): 653–659.doi:10.1021/jf60148a033.
  19. ^BRAINIAC Science Abuse – John Tickle Walks On Custard (25 June 2008)onYouTube
  • The dictionary definition ofcustardat Wiktionary
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