Imagine a delicious Malva Pudding without runny custard over the top, of trifle without custard or horror upon horror, a life without crème brûlée('cause that really is just custard with a crackling topping). Hard to imagine that ain't it?
Custard form the base of so many recipes. The ever so popular South African Milk Tart, Fruit Tarts, bread pudding, Mousses and before I forget, yes, even your favorite quiche has a custard base.
It doesn't really matter how you make your custard, whether is is with eggs or with custard powder, do it the way you like it, but serve it with love and it will be a winner every time. If however you feel adventurous, here's how to make a proper custard!
Custard is a cooked mixture of milk or cream and eggs(mostly yolks). You can vary the consistency of the custard by adding more or less eggs. A thin custard (crème anglaise) will use less eggs while a thick pastry cream used to fill éclairs will ultimately use more.
Custard can be cooked in a double boiler (bain-marie), a microwave, or on a very gently heat in a saucepan on a stove. Let’s not forget that custards can also be baked in the oven with or without a hot water bath.
To make custard with eggs is a delicate operation, because it can over cook or curdle so quickly.. A cooked custard should not exceed 80 °C, although it starts cooking at 70 °C. A water bath is ideal to soften the intense direct heat.
When you add a starch, it is called a pastry cream (crème patisserie) or confectioners' custard and is made with a milk or cream, egg yolks, caster sugar, flour or corn starch, and a flavoring such as vanilla.
After this whole tutorial, I need to confess that I sometimes just use instant custard. With a few boxes of instant custard in my fridge, I can whip up a dessert in no time. Grilled bananas with custard, stewed apples with custard and yes I can even make a crème brûlée with instant custard, but more about that later.
Do you remember the Trifles I made a while back. Yes, I bet they had all of you drooling! Well, I made them with instant custard and because they were such a hit, I wanted to place around with the same flavors, but different textures. So the idea of this Frozen Trifle came to me. Let's make it, shall we!
Instant Custard Frozen Trifle
Ingredients
1 liter instant custard
1 liter good quality vanilla ice cream - slightly softened
500gr strawberries
12 lady finger biscuits or sponge cake
1 few tots of medium cream sherry
250gr blueberries
1 packet jelly - strawberry is best, I did not have any so used pineapple
Line a small bread tin with clingfilm with enough cling film hanging over the sides to cover the pudding before freezing. Halve some of the strawberries and place them (cut side facing you) in the bottom of the tin. Mix jelly with 1 cup boiling water and mix until it has dissolved. Let it cool for a while. Pour the jelly over the strawberries and allow to set for a while( 10 minutes) Now start layering your trifle. On top of the strawberries and jelly, pour some of the custard, followed by a few lady finger biscuits. Drizzle some sherry over the cake and then spoon some of the softened ice-cream over the lady fingers. Repeat the process until you have filled the tin. Fold the plastic over the trifle and freeze until needed.
You gave to remove the trifle from the freezer, about 8-10 minutes before serving. Take a sharp knife and slice a thickish slice per portion. Serve with more fresh berries or simply a sprig on mint!
18 comments:
Sometimes I make it, sometimes I fake it. I actually like bought custard very much. But when you need it thicker for a trifle you have to make it yourself.
this looks gorgeous for summer Nina, I really fancy the idea for Xmas, but do u think homemade creme pat would do the trick because I should imagine bought custard has stabilisers in it?
Rose - I agree
Froots - I would be a bit weary of the made custard acting up my curdling. Take the day off and use instant!!!
I admit to loving the instant custard powder for thick wintery desserts. But I will usually add my own flavour (a dash of orange juice, or rooibos tea bags) to make it taste more home made.
Creme Anglaise texture cannot be faked so that I will always make myself.
This frozen trifle looks delish! going to try that this holiday
Mom always used the instant custard and as a child when the adults were having their Christmas pud I would have a bowl of custard.
This terrine is gorgeous from looking at it from atop and the cross-section...wow!
doesn't this look wonderful Nina...it will actually be perfect for one of our Christmas dinners...it is so elegant! And my husband will love me even more...he adores real old (homemade) custard!
bisous
Ronelle
What a gorgeous cake/terrine, Nina. I've never tried the instant custard but only because I've never seen it here. I'll try to get some via mailorder and give it a shot. Have a great day. Blessings...Mary
What a gorgeous dessert! I'll have to look for the instant custard!
This is such a gorgeous and elegant dessert, Nina! I absolutely love it - custard AND ice cream? Yes, PLEASE!
But I always make my own custard, only because in the US, it is hard to find any that isn't full of weird preservatives. When I lived in Norway I used to use instant all the time!
What a fabulous idea and it looks gorgeous. I have been using Delia Smiths recipe for custard for years. It never splits or curdles. Just made in a saucepan with cream and egg yolks but the addition of a teaspoon of cornflour makes it as easy as making instant. I love the flavour of 'proper' custard. I think your trifle is going to be made for over Christmas. Thank you.
i forgot to ask. How long does it keep in the freezer and does the jelly not go 'funny' after freezing?
It already looked good without you cutting the custard but then that last photo just blows me away. it looks so good!! And yes, I love custard too (how can I not??)
Thank you for replying and for your nice comment about the Kiflice xx
Yummy looking dessert!
Well, I usually buy custard but guess making it is pretty easy but it's laziness... ehhehe
Oooh I'm printing this recipe now! Such a lovely looking dessert Nina!
How did I miss this post? Frozen trifle is a brilliant idea Nina! The layers look so pretty in the slices too. This is definitely a strong contender for our Christmas Day dessert.
Your custard looks amazing! I'm going to give this a try!
Post a Comment