[Sca-cooks] Custard

James of the Vayle jamesofthevayle at gmail.com
Fri Mar 28 20:33:22 PDT 2008


BTW, I did not notice the order form on the bottom, I am in no way endorsing
these people's product.

James

On Fri, Mar 28, 2008 at 10:30 PM, James of the Vayle <
jamesofthevayle at gmail.com> wrote:

> 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
>
> http://www.duckeggs.com/duck-egg-nutrition-compare.html
>
> James
>
>
> On Fri, Mar 28, 2008 at 10:12 PM, Stefan li Rous <
> StefanliRous at austin.rr.com> wrote:
>
> > 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 ****
> >
> >
> > _______________________________________________
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> > Sca-cooks at lists.ansteorra.org
> > http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> >
>
>



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