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Shitballs I just realized I posted in here earlier. Guess I have to make a quiche or something.
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| # ? Mar 13, 2012 22:50 |
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| # ? May 23, 2013 16:54 |
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I made a creme anglaise! I'm glad I became comfortable with the technique of tempering (I had to go back to the Good Eats episode to remember this term), and the results were really quite tasty. It was quick and easy too. We even put it on some of those ridiculous easy bake pillsbury cinnamon rolls. Way better than the frosting I'd say. 
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| # ? Mar 13, 2012 22:52 |
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Halalelujah posted:ANy ideas for custardy things I could make a bunch of and take to work? That thing on top looks pretty boss. Those are Chinese egg tarts. One of my favorite treats, but hard to make because you can't really use a water bath. You can try some at a local Asian bakery.
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| # ? Mar 13, 2012 23:13 |
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Flan in action.      I couldn't help myself, and I ate the little flan when it was still warm. It was silky and delicious. However, most of the caramel is still solid and stuck to the bottom of the cup. Will it continue to soften as the flan is refrigerated?
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| # ? Mar 13, 2012 23:47 |
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Those look delicious! I've just made baked custards, and I have plans to make frozen custard with fudge sauce tomorrow or the next day. Hot and cold custard!  I'll have the pics later.
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| # ? Mar 13, 2012 23:54 |
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Oh good lord, I guess asking a question is Cooking or Dying, but are butter tarts a type of custard? http://en.wikipedia.org/wiki/Butter_tart I've been planning on making some. Someone posting about pastem de nata reminded me. If not I guess I'll try and make a flan and try not to crack final fantasy jokes.
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| # ? Mar 14, 2012 01:19 |
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InEscape posted:Oh good lord, I guess asking a question is Cooking or Dying, but are butter tarts a type of custard? I'd say you're skirting the definition of a custard. It technically does have dairy and egg, so its arguable. At the same time, I think custard is generally accepted to involve milk or cream as the dairy component.
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| # ? Mar 14, 2012 12:56 |
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Basically I made a quiche but I overestimated the amount of quiche that would fit in one pie so really I made two quiches, one fat and one thin. The one I did was pretty close to the Thomas Keller recipe in the OP only it was completely different because I had different things in my fridge than Thomas Keller did I guess. They contain: homemade lard/butter pie crust a layer of sautéed oyster mushrooms, white mushrooms, 1/2 a head of wilted kale, minced garlic and shallots a layer of grated emmentaler cheese a layer of custard (6 eggs, 1/2 L 2% milk, salt, pepper, nutmeg, lightly beaten until just frothy) 
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| # ? Mar 14, 2012 22:04 |
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I'm not a baking person at all, but I do love some custard, and you guys inspired me. Currently waiting to pull my Pi Day apple custard pie out of the oven. So far it's been...a learning experience. I hope it turns out.  E.  Got the camera working and the custard turned out AWESOME. It may not look super pretty, but I'm happy with it. Imagine there's a pi symbol made of apple slices on top--I put one there but it ended up sinking.
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| # ? Mar 15, 2012 04:34 |
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Nifty posted:I made a creme anglaise! I'm glad I became comfortable with the technique of tempering (I had to go back to the Good Eats episode to remember this term), and the results were really quite tasty. It was quick and easy too. We even put it on some of those ridiculous easy bake pillsbury cinnamon rolls. Way better than the frosting I'd say. Edit: Guess I've posted in this thread now. I'll make something custardy this weekend. Edit 2: Does ice cream (read: frozen custard) count if the base is made with tempered eggs?
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| # ? Mar 15, 2012 13:02 |
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The Macaroni posted:Edit 2: Does ice cream (read: frozen custard) count if the base is made with tempered eggs? Yes.
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| # ? Mar 15, 2012 18:16 |
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Custard, hot and cold! (Actually both cold, but I ate some of the baked custard warm because I like it that way. Shh.) Baked egg custards  These were really, really eggy, and I say that as someone who prefers eggy custard. These were good but seriously eggy. Like little ramekins full of sweet, perfectly smooth scrambled eggs. Not bad, but I think I might go for one less egg or more milk or something if I use this recipe again. Frozen custard with hot fudge sauce  A complete pain in the butt, but so worth it! Our ice cream maker is tiny and kind of terrible so I have extra custard mix left to play with and I had to give up and just stick it in the fridge after the bottom of the freezer bowl started to heat up from the motor. I spent something like three hours stirring it every 15 minutes before it finally set up enough. It was worth it though! It's way less jagged than my previous ice cream attempts. The fudge sauce was also a mild disaster, I think it got too hot and it's a little grainy - you can't really tell when you're eating them together, though. I might try her peppermint fudge recipe sans peppermint if I need more - apparently it's less finicky. Combined, you have the best sundae ever. e: Oh yeah, using vanilla extract in the frozen custard, it seemed a little bit sharp - if I ever get my hands on some vanilla beans it might be nice to combine that with the cream instead.
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| # ? Mar 16, 2012 03:41 |
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I did a Chai Pear Creme Caramel. Unfortunately, the pears floated to the surface of the custard, instead of staying down in the caramel.  Before mixing with the eggs, I infused the cream with: Cloves Cardamom Black Tea Cinnamon Black Pepper Ginger The red pears were poached in water with the same spices as the cream, but with pear brandy, brown sugar, and a vanilla bean, then sliced and fanned on the bottom of the ramekin before pouring in the caramel and custard. The caramel was just a standard water+sugar mixture. It was loving incredible. Thanks for the motivation COOK OR DIE!
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| # ? Mar 16, 2012 05:19 |
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Clockwork Cupcake posted:
I get my vanilla beans from The Boston Vanilla Bean Company They are very affordable and I've had great success from them. Only order what you think you'll use in about a 6 month time period however. Vanilla beans will dry out and become brittle. To use them in your ice cream/custard, use a paring knife to split the bean lengthwise. Then use the back of the knife to scrape the pulp out of the pod. Add the pulp and the pod to your cream/milk/sugar mixture right off the bat. Leave the pod in the mixture as you ice bath/refrigerate the custard and take it out just before you pour it into your machine.
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| # ? Mar 16, 2012 11:27 |
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Thank you! I've never used proper beans before, always extract. I'll have to order some next time I make something like this.
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| # ? Mar 16, 2012 19:26 |
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Vanilla bean paste is a good compromise. It is basically a gel that contains whole vanilla seeds. Nielsen-Massey is my preferred brand.
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| # ? Mar 16, 2012 19:40 |
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I make custards always. I consider curd a pseudo-custard so here is my badass key lime pie: Here is a real custard if you are going to get specific about rules and things. It is a blood orange custard with white chocolate and a blood orange mirror on top oh boy:  I also made free-standing chai creme brulees coated with coffee ganache, and when it was cold out, peppermint free-standers with dark chocolate gananche. They were like fancier, perfectly smooth York Peppermint Patties.
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| # ? Mar 17, 2012 12:38 |
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 iPhone pic of my quiche before it hits the oven Also this, thought it would be useful for some and better late than never I suppose. 
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| # ? Mar 17, 2012 22:28 |
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I posted in this thread and drat it I've made a flan! It was okay. The bowl I used was pretty wide so the custard part was very thin. It was tasty enough, though. The recipe I used was this one. Is that a meh recipe or pretty good? Any tips on making my next flan super awesome?
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| # ? Mar 18, 2012 10:15 |
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CUSTARD FAIL  I forgot to poke holes in the pastry dough ugh ugh ugh why.
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| # ? Mar 18, 2012 13:21 |
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Caramel flan in the oven right now. Crossing all fingers. Never cussed a tard before, nor caramelized sugar. We didn't have vanilla sugar or pods/seeds so I flavored mine with home made fermented milk, allspice, black pepper, cinnamon and a small dab of cardamom. The pre-set custard tasted quite nice, so I'm hoping this won't be a disaster.
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| # ? Mar 18, 2012 16:53 |
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Pots de Creme in Vanilla and Whiskey Chocolate. I was careless with the chocolate and let some water get in while I was melting it. =/
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| # ? Mar 18, 2012 17:48 |
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Making a trifle, but due to my finals schedule it might not be done before Midnight EST. It'll be done before midnight PST. Will I still get in trouble?
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| # ? Mar 18, 2012 17:49 |
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 I should have used less caramel and had the ramekins pre-heated so I could have done a thin layer instead of an instantly solidifying glob. Will post pictures of cooked results if it turns out nice. Edit:  It turned out great. Really nice and creamy texture. However, I was unable to remove the pudding from the ramekins, any trick? Also, the caramel in the bottom was liquid, regardless of being chilled to fridge temperature.
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| # ? Mar 18, 2012 21:10 |
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Mine will be a few hours late. I got my hands on a 19oz lemon and it kind of changed my whole game plan.
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| # ? Mar 19, 2012 00:53 |
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okay I swear I already posted this- I must be losing my mind. Anyway. At first I was going to make a steamed egg thing because the one I had at the Korean restaurant was so good. Then I though I might make a souffle, because it's been awhile and I want to know if I still have the touch. I unintentionally expressed my ambivalence thusly:  Of course it fell right after I took off the lid, but it was delicious!
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| # ? Mar 19, 2012 01:12 |
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I'm working on caramel for a flan but it keeps crystallizing. Should I be using more water or less heat?
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| # ? Mar 19, 2012 01:49 |
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GrAviTy84 posted:
Finished quiche:  chanterelle, cremini, heirloom kale, and ivernia cheese quiche by gtrwndr87, on Flickr Bonus petcuddling pic:  two buns and a catte by gtrwndr87, on Flickr
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| # ? Mar 19, 2012 02:06 |
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Steve Yun posted:I'm working on caramel for a flan but it keeps crystallizing. Should I be using more water or less heat? you should not be stirring at all.
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| # ? Mar 19, 2012 02:07 |
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What's your procedure for making caramel? I see several that disagree on temp and water I just went ahead and remelted the sugar on high. Saved, but now it's going to be too thick when it cools...
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| # ? Mar 19, 2012 02:28 |
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Steve Yun posted:What's your procedure for making caramel? I see several that disagree on temp and water the crystallization is usually due to impurities, unmelted sugar falling in, or stirring which spontaneously creates crystal seeds. I do the water and sugar and cover (this causes condensation to clean the sides of the pot) then remove cover and bring to temp/color
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| # ? Mar 19, 2012 02:31 |
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food poisoning and no sleep? green bean souffail! but a pact is a pact, and they managed to be tasty despite being terribly deflated and uneven.
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| # ? Mar 19, 2012 03:10 |
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InEscape posted:Making a trifle, but due to my finals schedule it might not be done before Midnight EST. It'll be done before midnight PST. Will I still get in trouble? I'm so hung over that I hereby declare the deadline extended!
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| # ? Mar 19, 2012 03:16 |
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Good, cause I was going to be a few hours late anyways
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| # ? Mar 19, 2012 03:25 |
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Eggnog Ice Custard: Because Twenty Cadbury Eggs in an Hour Would Make Me Barf http://imgur.com/a/2U9Yg Edit: Sorry about the lovely image quality. I don't have a real camera, so these are phonepics.
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| # ? Mar 19, 2012 03:38 |
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More info tomorrow, but here's the short story for the deadline: Saffron Vanilla Creme Anglaise:   Edit: Had planned to make a sweet potato ice cream (which has a custard base), but time and energy were short so I decided to try a creme anglaise, since I've never made one before. Thought I'd mix it up a bit by holding back on the vanilla and adding some saffron. Result: lovely color, nice flavor. I put it in the fridge since it was so late last night when I finished. Today I'll pick up a nice pound cake in the city, and eat it for dessert tonight with the goopy custard.
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| # ? Mar 19, 2012 03:55 |
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Shallot, cognac, black pepper...custard...thing for eggs and steak Oh yeah look at that 
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| # ? Mar 19, 2012 04:11 |
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I've got a flan in the fridge! Pics when it's done.
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| # ? Mar 19, 2012 04:22 |
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Very glad there was an extension on this! Here is some Chawanmushi, I guess. I had never made it before, so I let it cook just a little longer than ideal (it was covered when cooking). The shrimp got a little tough too, so I will parboil them less next time I think. Was delicious! Album here: http://imgur.com/a/CRp9U I also attempted a sweet custard flavored with Scotch, but it has been ages since I last made one and I curdled it. Sweet Glenmorangie flavored scrambled egg yolks were not the worst thing in the world, but they don't look good, so no pictures.
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| # ? Mar 19, 2012 05:00 |
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| # ? May 23, 2013 16:54 |
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 I already did creme brûlée before so I figured I'd try flan for once. It seems the overdone caramel decided to stay in the custard cup, problem solved.
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| # ? Mar 19, 2012 05:22 |
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