I bought some UHT custard awhile ago now; for a dinner or something. I have never been a fan of custard apart from Portuguese tarts. Having it in the house means it was likely to stay on the shelf for sometime. Racking my brain for a use, I decided to try baking it. Dish, cinnamon, sugar, 1/2 filled tray with water, 180 degrees until bouncy...
An hour in, nothing. Just hot, runny custard. Being a 'tard, I failed to read the packet. No eggs. No wonder it wasn't setting. I immediately pulled two eggs out of the fridge and whisked through. The end result was abismal in appearance, but tasted fine. The custard had seperated.
To make a good baked custard, start from scratch! You will be handsomely rewarded. In this case, the custard seperated because I added the eggs after it was hot. So, you could try adding eggs to packet custard (before cooking) if you can't be bothered to try from scratch. But, dont blame me if it seperates!
I served the custard with stewed mandarins and prunes. 6 mandarins, peeled and segments pulled apart with 1/2 cup prunes, 1tsp cinnamon, 1/4 cup sugar, 1/4 cup water and 1/4 cup of sherry/brandy/fortified wine. Simmer on moderate heat until mandarins are bloated and liquid reduced. Serve on top of custard with some of the sauce, and cream if you dare!
All in all, Angus said it was a win; good flavours. Next time, eggs FTW!
0 comments:
Post a Comment