How To Make Custards
from Italian Traditional Food

Making fresh custards is worth the effort

Custards play an important part in cooking. They not only form the basis of many sweets and some savoury dishes, but can also accompany cooked fruits and hot puddings. The basic ingredients are eggs and milk used in varying proportions, with different flavours according to recipes. Custards offer a variety of choice.

Making custards

There are two types of custard. The first is when eggs and milk are mixed together and baked, or steamed, to set to a firm consistency, eg. as for caramel cream custard.

The second type of custard is when egg yolks and milk are cooked over a gentle heat to a creamy consistency. This is a soft custard and forms the basis of cold creams and souffles set with gelatine.

Important points to note

• Egg whites will set a custard and egg yolks will give it a creamy consistency.
• For a cooked custard, eg. baked or steamed, the proportion of eggs to milk should be 2 whole eggs and 2 egg yolks to 1 pint of milk.
• For a soft custard take 4 egg yolks to 1 pint of milk. More yolks can be added if a very rich custard is called for.
• Egg whites tend to curdle the mixture.
• Eggs and milk will curdle if allowed to get too hot.
• For baking a custard in the oven, it is wise to use a bain marie.
• For a soft custard scald milk by bringing up to boiling point. You can use a double saucepan, the lower pan containing hot water, but if care is taken, the custard can be thickened on direct, but gentle heat.
• When eggs are scarce, 1 teaspoon of cornflour can replace 1 egg yolk in a custard sauce.

Cooking "au bain marie"

This term is used to describe a method of cooking in the oven (custards, creams, etc.), as opposed to keeping sauces, etc. hot in a bain marie or double boiler on top of the stove.

A large tin, such as a roasting tin, is half filled with hot water and the dish or mould placed in the centre. The tin with its contents is then lifted into the oven and left to cook for the appropriate time. This protects the mixture from the direct oven heat which might cause curdling.

Unless you want to brown the top, eg. a custard pudding, cover the dish in the bain marie with a piece of foil or buttered greaseproof paper while cooking. Custards are not difficult to make.

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