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تاريخ التسجيل : 14/03/2013
 |  موضوع: custard sweet الثلاثاء يونيو 11, 2013 10:39 am | |
| Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce, to a thick pastry cream (crème pâtissière) used to fill éclairs. Most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Custard bases may also be used for quiches and other savory foods. Sometimes flour, corn starch, or gelatin is added as in pastry cream .Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 3-6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (176 °F); it begins setting at 70 °C (158 °F).A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles. | |
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عدد المساهمات : 656
تاريخ التسجيل : 14/03/2013
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Mohammed 1
عدد المساهمات : 220
تاريخ التسجيل : 23/06/2013
| | موضوع: رد: custard sweet الثلاثاء يوليو 02, 2013 8:01 pm | |
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Admin
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عدد المساهمات : 656
تاريخ التسجيل : 14/03/2013
| | موضوع: رد: custard sweet الأربعاء يوليو 03, 2013 10:31 am | |
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