Recipe - Custard Tips

See below

Stirred Custard: The standard test is to cook until mixture will "coat the
back of a metal spoon," not as easy to determine as it sounds because
uncooked custard will also leave a film on a spoon. The difference is that
cooked custard should leave a thick, translucent, almost jellylike coat
about the consistency of gravy. If you suspect that custard is on the verge
of curdling, plunge pan into ice water to stop cooking.

Baked Custard: Insert a table knife into custard midway between rim and
center (not in the middle as cookbooks once instructed). If knife comes out
clean, custard is done. Remove at once from water bath and cool. To chill
quickly, set custard in ice waterbut only if baking dish is one that can
take abrupt changes of temperature without breaking.

What to Do About Curdled Custard: If it's baked custard, the best idea is
to turn it into a Trifle by mixing with small hunks of cake if stirred
custard, strain out the lumps and serve as a sauce over cake, fruit, or
gelatin dessert.

Caution: Keep custards refrigerated; they spoil easily, often without
giving a clue.

Posted to MealMaster Recipes List, Digest #154

Date: Mon, 03 Jun 1996 11:37:28 0400

From: theservs@gate.net (Thomas E. Haug)