Since that first batch stirred over an open fire, people around the world have enjoyed the taste sensation. The pages of culinary history gained notoriety during the 16 th century in Portugal because of one specific need — egg whites. At that time, Catholic nuns, friars, and monks living in convents and monasteries used large amounts of the clear liquid to starch their religious habits and to clarify red wine.
This resulted in an overabundance of egg yolks. It was a blessing in disguise, as many helped the poor by selling cakes, cookies, and other sweets. It was an opportunity to try a new recipe. These tarts are made with a luscious custard center nestled in layers of a delicate, flaky crust and topped with powdered sugar that blisters from the high heat of the oven. China has its own version of a delicious egg tart, usually served at dim sum restaurants and afternoon tea.
Spanish-speaking countries enjoy serving up natillas de leche , a creamy delicacy lightly flavored with lemon and cinnamon. Enjoy the moment! Your email address will not be published. Notify me via e-mail if anyone answers my comment. What is Custard and Where is It From? Add to Favorites Reading Time: 5 minutes By Cappy Tosetti Sometimes, all it takes is a simple bowl of goodness like egg custard to wash away the worries and stresses in life. Basic Egg Custard Recipe Like most things in life, there are many variations of this simple recipe found in cookbooks and online.
Serves six. A Slice of History Who actually created such a delicate dessert? What is custard made of, when you made it in your kitchen? Leave a Reply Cancel reply Your email address will not be published. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more.
Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more. Back to Recipes Vegetable soups Healthy soups See more. Back to Recipes Chicken curry Pasta See more. Back to Recipes Smoothies Autumn drinks See more. Back to Recipes Whole foods recipes Healthy dinners See more. Back to Recipes Vegetarian dinners Quick vegetarian See more.
Back to Recipes Vegan storecupboard Vegan baking See more. Back to How to Roast timer Conversion guides. Also in this category are the fruit curds that are used in tarts, puddings or just in sandwiches. Here, the liquid is provided by fruit juice, typically lemon, but orange, lime and passion fruit curds are made too.
Much more common are the set custards which are baked and usually protected from the dry heat of the oven with a water bath. Whole eggs are used, because the whites form a matrix of albumen creating a gel, setting the custard.
The more egg white included, the firmer the custard; useful if you want to turn it out onto a dish. Set custards are a diverse group. There is the classic baked custard, possibly my favourite ever dessert, but also lemon or orange tarts which are similar to fruit curds. All of these can actually be served with or without a pastry crust. Custards cooked in this way were also called douchets. There are set savoury custards made with meat stock that were once a popular starter, served warm with crisp Melba toast.
I have also found recipes for cheese custard and potato custard. I expected the set custards to be the kind that appeared first, but the earliest recipe going under the name custard I could find is from and is certainly a cream custard:. Break your eggs into a bowl, and put your cream into another bowl. Strain your eggs into the cream. Put in saffron, cloves and mace, and a little cinnamon and ginger, and, if you will, some sugar and butter.
Season it with salt. Melt your butter and stir it with a ladle a good while. Dub your custard with dates or currants. By the seventeenth century onwards, set custards had become popular.
This is because they were actually more difficult to make than the saucy ones. In the seventeenth century better ovens created more delicate desserts.
Elizabeth Raffald was the Queen of Custard, her book The Experienced English Housekeeper contained no less than 13 custard recipes both creamy and set, sweet and savoury. Take a pint of beest, set it over the fire with a little cinnamon or three bay leaves, let it be boiling hot. Then take it off and have ready mixed one spoonful of flour and a spoonful of thick cream, pour your hot beest upon it by degrees.
Mix it exceedingly well together and sweeten it to your taste. You may either put it in crusts or cups or bake it.
0コメント