[Sca-cooks] Custard (was Re: Easter Weekend at Hampton Court)
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Fri Mar 28 14:57:34 PDT 2008
On Mar 28, 2008, at 4:15 PM, Dragon wrote:
> Elise Fleming wrote:
>> Another hint involved making proper custards. One should burst the
>> membrane of each yolk and allow the contents to drain out and then
>> the membrane. I can see where the membrane (and its attached
>> little white
>> thingy) would make the custard less smooth, but it sure is time-
>> if one is using lots of yolks!
> ---------------- End original message. ---------------------
> That sounds like a rather labor intensive method for achieving the
> same thing I get when I strain my custard through a fine colander
> before cooking it.
> The "attached little white thingy" is called the "chalaza".
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.
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!!!"
Adamantius (hmmm... warm gai dan tarts...)
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