Custard (dessert)
Custard is an English kitchen term for various warm or cold preparations that are made with eggs or egg yolks, mainly meant for desserts made from milk (or cream) with eggs. English cuisine has a wide variety of puddings with a wide variety of ingredients: almonds, butter, lemon, etc., which are considered types of custards.
There are several basic types (boiled, liquid sauces or baked, firm custards) and numerous variations of them:
Crème anglaise is served warm or cold, is only thickened with egg yolk, while egg white is also used for the so-called custard sauces to achieve a fuller egg taste than the English cream. Custard sauces are sometimes thickened with a little corn starch .
Depending on the recipe, custards can also be thickened in a water bath or baked in the oven; the more eggs are added, the firmer their consistency, examples are crème caramel or crême brûlée . More Custards are pâtissière cream and sabayon .
The word custard comes from the French crustade (a "crust" made of dough), in which eggs whisked with milk or mixtures with other ingredients such as sugar, spices, fruits, nuts and meat were baked in the late Middle Ages. In the Middle Ages, a custard was an open tart , similar to a modern quiche, with meat, fish, etc. a. In the 17th century, covered tarts with decoupled lids came into fashion; they were blind-baked before the custard was filled.
Individual evidence
- ↑ a b c New Larousse Gastronomique . Octopus, 2018, ISBN 978-0-600-63587-1 ( google.de [accessed August 30, 2019]).
- ^ A b Darra Goldstein: The Oxford Companion to Sugar and Sweets . Oxford University Press, 2015, ISBN 978-0-19-931339-6 , pp. 203 ( google.de [accessed on August 30, 2019]).