Custard

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Custard
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A bowl of Script error: No such module "Lang". custard, dusted with nutmeg
CourseDessert
Main ingredientsMilk or cream, egg yolks, sugar, vanilla
Food energy
(per serving)
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Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (Script error: No such module "Lang".) to the thick pastry cream (Script error: No such module "Lang".) used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche.

Preparation

Custard is usually cooked in a double boiler (Script error: No such module "Lang".), 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 (5.4–10.8 °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).[1] A Script error: No such module "Lang". 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 (known in Canada and the US as 'corn starch') 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. A Script error: No such module "Lang". water bath may be used to precisely control temperature.

Variations

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File:Dessertcustard.jpg
A formal custard preparation, garnished with raspberries

While custard may refer to a wide variety of thickened dishes, technically (and in French cookery) the word custard (Script error: No such module "Lang". or more precisely Script error: No such module "Lang"., Script error: No such module "IPA".) refers only to an egg-thickened custard.

When starch is added, the result is called 'pastry cream' (Template:Langx, Script error: No such module "IPA".) 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. Script error: No such module "Lang". is a key ingredient in many French desserts, including Script error: No such module "Lang". (or Napoleons) and filed tarts. It is also used in Italian pastry and sometimes in Boston cream pie. The starch prevents over-cooking the eggs, and sets the cream (usually requiring it to be beaten or whipped before use).

File:Pastry cream.jpg
Pastry cream
File:Trifle-(cream-layer)-profile.jpg
Layers of a trifle showing the custard in between cake, fruit and whipped cream

When gelatin is added, it is known as Script error: No such module "Lang". (Script error: No such module "IPA".).

In the United Kingdom, custard has various traditional recipes some thickened principally with cornflour (cornstarch) rather than the egg component, others involving regular flour; see custard powder.

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 soup, stew or broth. In German, it is known as Script error: No such module "Lang". and is used as a garnish in German wedding soup (Script error: No such module "Lang".).[3] Script error: No such module "Lang". is a Japanese savoury custard, steamed and served in a small bowl or on a saucer. Chinese steamed egg is a similar but larger savoury egg dish. Script error: No such module "Lang". is a Greek breakfast pastry whose sweet version consists of semolina custard filling between layers of phyllo. In Peru, Script error: No such module "Lang". ('baked milk') is custard baked in individual molds.[4] It is considered a restaurant dish.[5]

Uses

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History

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Custard tarts

Custards baked in pastry (custard tarts) were very popular in the Middle Ages, and are the origin of the English word 'custard': the French term Script error: No such module "Lang". originally referred to the crust of a tart,[6] and is derived from the Italian word Script error: No such module "Lang"., and ultimately the Latin Script error: No such module "Lang"..[7]

Examples include Crustardes of flessh and Crustade, in the 14th century English collection The Forme of Cury. These recipes include solid ingredients such as meat, fish, and fruit bound by the custard.[8][9] Stirred custards cooked in pots are also found under the names Creme Boylede and Creme boiled.[9] Some custards especially in the Elizabethan era used marigold (calendula) to give the custard color.[10][11]

In modern times, the name 'custard' is sometimes applied to starch-thickened preparations like blancmange and Bird's Custard powder.

Chemistry

Stirred custard is thickened by coagulation of 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 and syneresis that will result in a curdled custard.[12]

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.[13] 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).[14]

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.[13]

If the mixture pH is 9 or higher, the gel is too hard; if it is below 5, the gel structure has difficulty forming because protonation prevents the formation of covalent bonds.[15]

Physical-chemical properties

Cooked (set) custard is a weak gel, viscous, and thixotropic; 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.[16] On the other hand, a suspension of uncooked imitation custard powder (starch) in water, with the proper proportions, has the opposite rheological property: it is negative thixotropic, or dilatant, allowing the demonstration of "walking on custard".[17]

See also

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References

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  1. ^ Page Module:Citation/CS1/styles.css has no content.Barham, Peter (2001). The science of cooking. Berlin: Springer. p. 126. ISBN 978-3-540-67466-5.
  2. ^ Page Module:Citation/CS1/styles.css has no content.McGee, Harold (1984). On Food and Cooking. Scribner. p. 71. ISBN 978-0-684-18132-5.
  3. ^ Page Module:Citation/CS1/styles.css has no content.McGavin, Jennifer. "Easy Eierstich Recipe- Royale as a Soup Garnish". About.com. Archived from the original on 20 December 2016. Retrieved 4 November 2013.
  4. ^ Page Module:Citation/CS1/styles.css has no content.Elichondo, Margarita (1997). La comida criolla: memorias y recetas. Ediciones Del Sol. p. 207. ISBN 978-950-9413-76-4.
  5. ^ Page Module:Citation/CS1/styles.css has no content.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. ISBN 978-1-4405-5678-4.
  6. ^ Page Module:Citation/CS1/styles.css has no content.Davidson, Alan (2006-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. doi:10.1093/acref/9780192806819.001.0001. ISBN 978-0-19-280681-9.
  7. ^ Page Module:Citation/CS1/styles.css has no content.Skeat, Walter William (1911). A concise etymological dictionary of the English language. Oxford: American Book Company. LCCN 11035890. OL 16525337M. Page 125.
  8. ^ Page Module:Citation/CS1/styles.css has no content.Hieatt, Constance; Butler, Sharon. Curye on Inglysch: English culinary manuscripts of the fourteenth century (including the forme of cury).
  9. ^ a b Page Module:Citation/CS1/styles.css has no content.Austin, Thomas, ed. (1964). Two Fifteenth-Century Cookery Books.
  10. ^ Page Module:Citation/CS1/styles.css has no content.DeBaggio, Thomas (September 2009). The Encyclopedia of Herbs: A Comprehensive Reference to Herbs of Flavor and Fragrance. Timber Press. ISBN 9781604691344. Page 183.
  11. ^ Page Module:Citation/CS1/styles.css has no content.Kowalchik, Claire; Hylton, William H. (15 January 1998). Rodale's Illustrated Encyclopedia of Herbs. Rodale. ISBN 9780875969640.
  12. ^ Page Module:Citation/CS1/styles.css has no content.Penfield, Marjorie P. (2 December 2012). Experimental Food Science. Academic Press. p. 144. ISBN 9780323140041. Retrieved 4 November 2013.
  13. ^ a b Page Module:Citation/CS1/styles.css has no content.McGee, Harold (2004). On Food and Cooking. Scribner. p. 71. ISBN 978-0-684-18132-5.
  14. ^ Page Module:Citation/CS1/styles.css has no content.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. ISSN 0021-8561. PMID 16248532.
  15. ^ Page Module:Citation/CS1/styles.css has no content.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. ISSN 1750-3841.
  16. ^ Page Module:Citation/CS1/styles.css has no content.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.
  17. ^ BRAINIAC Science Abuse – John Tickle Walks On Custard (25 June 2008) on YouTube

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