English custard

Any culinary specialist, even a newcomer to the gastronomic sphere, should know what English custard or custard cream is. The fact is that this tender product is the basis or basis for preparing an incredible number of dessert dishes.

First of all, the already prepared English custard can be frozen - in this case, you get the most delicate creamy ice cream, which in taste will be even better than the purchased product. If you bake English custard, if ready, we will have a classic of cream desserts - creme brulee, creme caramel or baked cream. The basis of rice and bread puddings is the same custard or English custard.

If you need to make a pastry cream, which is used as the most delicate filling for ekler cakes, just thicken the English custard with starch. Adding whipped cream to the custard miraculously turns it into an airy and practically weightless mousse, not far from the soufflé - just bake the fluffy mass in the oven.

Further - more: the world famous cheesecake is still the same English custard (custard), only curd cheese is used there instead of cream or milk. In addition, if you replace the dairy base in English custard with alcohol - for example, champagne or Marsala wine - you get an air cream for tiramisu - sabayon.

Notably, the basic English custard consists of just three components - fresh eggs, dairy base (cream or milk) and granulated sugar. Undoubtedly, flavors are also added, among which vanilla pod is considered a classic. When prepared correctly, the English custard or custard is very tender and moderately thick.

If you decide to make English custard yourself, using either fresh produce or an industrial dry semi-finished product, you need to remember how to determine the readiness of the artisanal. The easiest way is to use a kitchen thermometer - the cream is ready when the temperature on it is exactly 82S. In the absence of this useful accessory, you can focus on the thickness of the sauce. The English custard will be ready when the mass begins to wrap around the spoon, and if you swipe over it, there will be a path.

It often happens when the English custard begins to fold. Many hostesses simply give up and start preparing the next portion. But do not despair - English custard can be saved. To do this, several tablespoons of cream quickly pour into the sauce, the mass is thoroughly beaten in a blender, and then strained. According to experienced culinary experts, such a technique often helps a lot.