Custard

Martin_411586

Hi all,

I need to share a recipe idea and get your feedback

The thing is.. I feel I'm being overly fussy, but this is the chefsteps forum so I have a bit of wiggle room in that department

I didn't like the way most recipes tell you to make custard. Generally they involve corn starch if you want it thicker than a creme anglaise, which I usually do. What was bugging me is the graininess of the under-cooked starch these recipes produce.

The reason for that, I figure, is that corn starch doesn't gel properly until around 95C, but custard (made using egg yolks) doesn't get past 75C (ish) or it will scramble the yolks, even after having added the starch as a stabiliser.

My idea: first boil the milk with cornstarch (while whisking) so it gels properly and gets a chance to cook out. Then cool the mix down by adding cream, after which the temperature is low enough to add the yolks and sugar. If you're sufficiently lazy and don't want to stir as it comes up to temperature, you could even transfer the mix to a container and cook the lot sous vide at 75C.

Grainy-custard problem solved.

What do you think and what's you're experience on the matter?

Cheers,

Martin

matthewmicahhall

I suspect that you are on the right path to solving the problem. I have not tried what you are describing, but it puts me in mind of the UltraTex series of products (pregelatinized tapioca starch powder for thickening at relatively cooler temperatures).