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Complete Guide > Complete Guide to Custards
Complete Guide to Custards
Go back in time and rediscover the pleasures of making homemade custard.
With food editor Michelle Southan's step-by-step guide, full of tips and tricks,
you'll be dipping your spoon into a perfectly baked crème brûlée in no time.
What is custard?
Winter is the perfect time of year to
enjoy creamy homemade custards.
Made from a basic mixture of milk, eggs
and sugar, and sometimes flavoured with
ingredients such as vanilla beans,
custard can be served warm or cold.
Great on its own as a dessert, it can also
play a starring role in sweet dishes such
as crème caramel and crème brûlée.
There are two types of custard.
stirred custards are cooked in a
saucepan until thick but still liquid
in consistency, while baked custards
are usually cooked in ovenproof dishes
in a water bath or bain-marie until
set. Custard is widely available in
supermarkets. However, homemade
custard is a budget option, and doesn't
contain any preservatives, additives,
artificial flavours and wheat-based
thickening agents, that some bought
products do. Also, homemade custard
uses basic ingredients that can be
found in any pantry and tastes richer
read on below advertisement
and creamier than bought custards.
What you need
To make smooth and creamy stirred
and baked custards, you need to have
the following on hand in your kitchen:
• A large saucepan for heating
stirred custards.
• A wooden spoon for stirring the
custard as it cooks.
• A large fine sieve for straining
the custards.
• A large jug for pouring the custard
into ovenproof dishes or when straining.
• A roasting pan for cooking baked
custards in a bain-marie.
• A tea towel for insulating baked
custards from the heat of the pan.
Custard Basics: Three Techniques For Perfect Custards
How to bake custards
For perfect baked custards, line the
base of a roasting pan with a tea
towel. Place ramekins on top and
pour custard mixture among the
ramekins. Pour boiling water into the
pan to reach halfway up the sides of
the ramekins. Bake in oven until the
custards are just set. The bain-marie
or water bath protects the custards
from the direct heat of the base of
the roasting pan, so they cook gently
and don't overheat and separate.
Ba ked custards
Try these handy hints:
• Make sure you use the baking dish
next page »
With food editor Michelle Southan's step-by-step guide, full of tips and tricks,
you'll be dipping your spoon into a perfectly baked crème brûlée in no time.
What is custard?
Winter is the perfect time of year to
enjoy creamy homemade custards.
Made from a basic mixture of milk, eggs
and sugar, and sometimes flavoured with
ingredients such as vanilla beans,
custard can be served warm or cold.
Great on its own as a dessert, it can also
play a starring role in sweet dishes such
as crème caramel and crème brûlée.
There are two types of custard.
stirred custards are cooked in a
saucepan until thick but still liquid
in consistency, while baked custards
are usually cooked in ovenproof dishes
in a water bath or bain-marie until
set. Custard is widely available in
supermarkets. However, homemade
custard is a budget option, and doesn't
contain any preservatives, additives,
artificial flavours and wheat-based
thickening agents, that some bought
products do. Also, homemade custard
uses basic ingredients that can be
found in any pantry and tastes richer
read on below advertisement
and creamier than bought custards.
What you need
To make smooth and creamy stirred
and baked custards, you need to have
the following on hand in your kitchen:
• A large saucepan for heating
stirred custards.
• A wooden spoon for stirring the
custard as it cooks.
• A large fine sieve for straining
the custards.
• A large jug for pouring the custard
into ovenproof dishes or when straining.
• A roasting pan for cooking baked
custards in a bain-marie.
• A tea towel for insulating baked
custards from the heat of the pan.
Custard Basics: Three Techniques For Perfect Custards
How to bake custards
For perfect baked custards, line the
base of a roasting pan with a tea
towel. Place ramekins on top and
pour custard mixture among the
ramekins. Pour boiling water into the
pan to reach halfway up the sides of
the ramekins. Bake in oven until the
custards are just set. The bain-marie
or water bath protects the custards
from the direct heat of the base of
the roasting pan, so they cook gently
and don't overheat and separate.
Ba ked custards
Try these handy hints:
• Make sure you use the baking dish
next page »
