[Sca-cooks] Custard

James of the Vayle jamesofthevayle at gmail.com
Fri Mar 28 20:30:53 PDT 2008

I have cooked with duck eggs.   Custards, creme anglais, ice cream,
cakes...The duck egg versions are always quite a bit richer.   Cooking up a
fried duck egg is a  bit too much for my palate, a bit too "eggy" in the
yolk and thicker in the whites, while a thin omelette isn't too bad..

Did a quick search and found this nutrition comparison chart which i found
quite interesting, and explains the eggier flavor, there is more fat and
mineral content which can definetly change the cooking characteristics



On Fri, Mar 28, 2008 at 10:12 PM, Stefan li Rous <StefanliRous at austin.rr.com>

> Adamantius commented:
> > << While we're on the subject, Mrs. Beeton maintained that only
> > goose or
> duck eggs went into a really proper custard. I don't know that I
> agree, but it seems to be what she thought. >>>
> Mighty hard to find duck or especially goose eggs these days. And I
> don't live close enough to Phlip to get any from her. :-) (Phlip, are
> you back home yet?)  I guess the next time I look through the Asian
> groceries I'm going to have to look for fresh duck eggs, just so I
> can see if they taste different to me than chicken eggs.
> <<< I actually got to dredge up the old restaurant formula (6 eggs or 12
> yolks, 1 quart liquid, half-cup sugar plus optional flavoring) to
> coach someone over the phone yesterday, someone who had never made
> custard and who scarcely knew what to look for, through a successful
> custard tart. That was kinda fun. I was getting calls every five
> minutes: "It's been in the oven fifteen minutes and it hasn't set.
> What did I do wrong??? What can I do about it??? Heeeeeelp!!!" >>>
> So what *is* the secret? I baked a custard tart for the pot luck at
> our Yule Revel last December and ended up baking it for at least
> twice the time the recipe stated because the center upper portion
> wouldn't firm up. I finally gave up and let it cool down and put it
> in the refrigerator overnight which stiffened it up sufficiently, but
> for a while I thought I'd be having to serve a half custard pie/half
> custard soup concoction.
> Perhaps some of the problem was the redaction. I do often prefer to
> cook from others redactions considering them to be more likely to be
> accurate than my guesses. I didn't have the original recipe or source
> to check the redaction against. This is what I cooked from, although
> I took a shortcut and used a store bought crust rather than trying to
> make my own. Despite my misgivings, it did turn out okay, and was
> apparently well-liked since there was none left to bring home.
> <<<<Date: Fri, 13 Mar 1998 02:08:39 EST
> From: korrin.daardain at juno.com (Korrin S DaArdain)
> Subject: SC - Recipes x3
> M'Lords and M'Ladys,
>         I thought people might enjoy these.
> ------------------------------------------------------------------------
> --------
>         Custard with Dates and Raisins, Spiced
>         From "The Tudor Kitchen's Cookery Book" Hampton Court Palace;
> Printed in The Oregonian Newspaper Food Day Mar 10, 1998.
>         Creamy, rich custards are as popular today as they were in
> Tudor
> times, and the method of making them is very similar. Spices and dried
> fruits were added or other flavorings such as marigold petals, which
> would also add a rich golden color. If you want to make the custard
> alone, omit the pastry from this recipe and bake in an oven proof dish,
> but instead of putting the dried fruit on the base, sprinkle it over the
> top after cooking.
>         Pastry:
>         2 cups all-purpose flour
>         1/2 cup butter
>         2 tb sugar
>         Cold water to mix
>         Rub the flour and butter together until it resembles fine
> crumbs,
> stir in the sugar if you want a slightly sweet crust. Add about 2 to
> 3 ts
> of cold water and mix into a firm dough; knead lightly until smooth.
> Roll out pastry and line a deep, 8-inch springform cake tin. Bring the
> pastry right up the sides, moulding with your fingers, if necessary.
> Pinch the top edge to decorate, prick the base and chill for about half
> an hour. Line the pastry case with foil or wax paper and baking beans,
> place on a baking sheet and bake at 400 deg for 25 minutes, removing the
> foil or paper and beans for the last 5 minutes. While crust bakes, make
> filling.
>         Filling:
>         2 cups whipping cream
>         3 tb sugar
>         2 tb butter
>         3 cloves
>         1/2 ts ground mace
>         1 pinch saffron
>         3 egg yolks
>         Heat the cream with the sugar, butter, cloves, mace and saffron
> until just on the point of boiling. Allow to cool for 5 minutes. Reduce
> oven to 350 deg. Beat the yolks in a bowl and strain the hot cream on
> top, wisking to mix well. Sprinkle the chopped dried fruit onto the
> pastry base and pour in the custard. Return to the oven for about 30
> minutes, until just firm and very slightly wobbly in the center. Remove
> and cool. The center of the custard should then firm as it cools without
> over cooking. Refrigerate if not serving right away.
> ------------------------------------------------------------------------
> --------
> Korrin S. DaArdain
> Dodging trees in the Kingdom of An Tir.
> Korrin.DaArdain at Juno.com >>>
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>    Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

More information about the Sca-cooks mailing list