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Cooking custard fillings - Page 2

post #16 of 19
6/26/12 at 12:23pm
Quote:
Originally Posted by Adam101

If you would really like to learn about the science behind baking as well as cooking, Harold McGee is the author of which Alton Brown and his writer's get their material. Harold McGee's On Food and Cooking is a classic and great read.



Thanks for the advise!! I will be looking for this one too.

I have the book 'The secrets of baking' by Sherry Yard. She is so good about explaining the science about pastries and adding some beautiful patissery- recipies. She has a full chapter about vanillia sauce. .. but nothing about shimmering milk.. but everything about the eggs and coalgulation.
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post #17 of 19
6/27/12 at 9:48pm
Thanks Adam.

My big help for custards are my porcelain covered cast iron pots. They are the best for custards. Slow, even heat and enough insulation that scorching and sticking are less likely.
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post #18 of 19
6/30/12 at 1:02am
My mother baked out of her head. She used to make custards with eggs, sugar and milk in Pyrex bowls. Poverty cooking really. I just loved this entire discussion. I have never ever been able to find a recipe like what we ate and she has long since passed.
I too hope to get to France one day. I have sent both my boys there last summer and now have a friend's son here from Buc for a month. He wants more traditional American baking then French baking. But I must say I love my crepes and mon rabo.
Bone appetit et merci pour le sujet.
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post #19 of 19
7/3/12 at 8:44pm
I just wanted to thank scp1127 for her suggestion to bring the milk to 185 degrees and let the temp drop about 20 degrees before incorporating into the yolks. I followed her suggestions, using my handy infrared thermometer and now my custard is absolutely perfect! thumbs_up.gif
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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