Sunday, November 24, 2013

Custard With Kiwi & Jello

A Quick and delicious dessert with fruits

 About custard:

Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise) to a thick pastry cream (crème pâtissière) used to fill éclairs. Most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Custard bases may also be used for quiches and other savory foods. Sometimes flourcorn starch, or gelatin is added as in pastry cream or crème pâtissière.
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 a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 3-6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (176 °F); it begins setting at 70 °C (158 °F). A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles.
Not all custards are sweet. A quiche is a savoury custard tart. Some kinds of timbale or vegetable loaf are made of a custard base mixed with chopped savoury ingredients. Custard royale is a thick custard cut into decorative shapes and used to garnish soupstew or broth. In German it is known as Eierstich and is used as a garnish in German Wedding Soup (Hochzeitssuppe). Chawanmushi is a Japanese savoury custard, cooked and served in a small bowl or on a saucer.
Custard may also be used as a top layer in gratins, such as the South African bobotie and many Balkan versions of moussaka.




Ingredients:


Milk - 3 cups
Custard Powder - 2 to 3 tbsp
Sugar - 1/4 cup

Method:



  1. Mix custard powder with 1/4 cup of cold milk.
  2. Heat the milk and let it simmer add sugar and mix well.
  3. Add the milk mixture we made little by little so it won't form lump and keep mixing.
  4. Put it in a bowl and refrigerate before serving.

Top it with Jello or fruits ....



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