Why is custard called custard

Then you have custard royale, a thick custard cut into decorative shapes and used to garnish soup, stew or broth. So it seems custard is a lot more than simply something slopped over your apple pie or rhubarb crumble!

About Advertise Contact. The History of Okay… Stirred custards cooked in pots are also found under the names Creme Boylede and Creme boiled. 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. I wonder of the beest tastes extra sweet as well as extra rich. Proper custard.

Filed under baking , General , history , Puddings. Tagged as custard , dairy , dessert , eggs , history , pudding. But the custard is much denser in texture — almost like a curd tart. Bay leaves make a nice change from nutmeg for flavouring a custard tart but obviously you need to infuse them rather than sprinkling over the surface.

Like Like. Its Farmhouse Fare — do you have it? Obviously lots of currently trendy in the 40s and 50s stuff as well but the readers of Farmers Weekly seem mostly to have been cooking what their great grandmothers cooked. It do not have Farmhouse Fare, but it sounds like it is certainly worth getting.

Custard is a culinary preparation made by blending eggs with milk or cream. Custard is thickened by the coagulation of the egg proteins, which is achieved by gently heating the custard in some way.

Custard can take various forms and is used in all kinds of ways. For example, a cheesecake is a custard. And so is quiche, as well as frittata. Custards can be cooked on the stovetop, or in a double-boiler, in which case they are called stirred custards.

These are usually baked directly in a water bath, called a bain-marie , or sometimes with a large pan of water in the oven. The combination of eggs and cream shows up everywhere in the culinary arts.

The ratio of eggs to cream can vary, but they all work the same way. Custard can be cooked in a bain-marie in the oven, or on the stovetop. Cooking custard in a bain-marie helps keep the cooking air moist and heats gently so that the custard doesn't curdle or crack.

Sometimes a starch, such as flour or cornstarch, is added to the custard to stabilize it. When you do this, you don't need as many eggs. Custard is mainly used as a dessert, or as a base for a dessert, or as a dessert sauce. But note: custard can also be savory. Quiche is an example of a savory custard baked in a pie crust.

And believe it or not, a frittata is a savory custard that's cooked directly in a deep skillet. Custard can also be frozen.