Archive for the ‘43181 Custard Pudding Project’ Category

12/20/2010 Custard Pudding (Failure)

Monday, February 14th, 2011

Ingredients: 5 of 100 cc aluminum cups

  • a little vegetable oil
  • 225 g milk
  • 60 g sugar ( reduce next time)
  • 125 g eggs
  • 2-3 drops vanilla extract
  • some caramel sauce

Procedures:

  1. Coat the inside of the aluminum cups with very little oil.   (I forgot this step.)
  2. MW milk and sugar in a Pyrex Cup until sugar melts.
  3. Beat eggs a little in another Pyrex container with a whisk.
  4. Add milk-sugar mixture (50 C or lower) to the egg gradually, and mix well.
  5. Pour through a strainer to remove the lumps.
  6. Add vanilla and mix.
  7. Heat the water in a steamer until the steam starts to come out.
  8. Drop a small quantity of caramel sauce into each mold.
  9. Pour the custard into each mold.
  10. Place all molds in the steamer, cover and  steam about 10 min. (12 min and I over cooked. ) (Ideal temperature 85 – 90C in the steamer: it is better to reduce the heat once the water boils.)
  11. Cool at room temperature in an ice water bath, refrigerate.
  12. Remove from the mold with a small knife, invert, and serve.

Comments:

Based on: カスタードプディング、Book 18, Bibliography

It was slightly too sweet.

The temperature for steaming was too high: many craters formed on the surface.  The original procedure at step 10 instructed 20 min of steaming; but since the temperature was too high, with medium heat, 12 min cooking overbaked the pudding slightly.  Texture was slightly harder.

Since I used home-frozen egg yolks (with very little honey and water added before freezing) , which did not defrost well, the egg yolk mass sunk at the bottom.  Egg yolk should not be frozen, I guess, for the purpose of pudding.

Coating the molds with a little oil might have made unmolding easier and cleaner; but I don’t think it was a big deal.  To much oil heats the egg surface quickly and may create more craters.

This failure made me realize how important it is to learn/master temperature control using a simple steamer (consisting of only metal pan and hot water without any digital control.)

08/28/2010 Custard Pudding

Sunday, August 29th, 2010

Ingredients: yield 5 x 75 cc molds

  • 5/4 tsp Caramel Sauce
  • 250 cc milk
  • 100 g eggs
  • 50 g sugar
  • 1/2 tsp vanilla extract
  • Some water

Procedures:

  1. Pour caramel sauce (1/4 tsp) in each mold.  Preheat the oven at 170C.
  2. MW milk until near boiling point.
  3. In another bowl, beat eggs, add sugar and whisk.
  4. Pour hot milk over the egg and sugar mixture gradually, while whisking.
  5. Pour the mixture through a strainer to remove unwanted solids.
  6. Add vanilla and mix.
  7. Kill the foam on the surface with your fingers.
  8. MW some water (fill water up to half depth level of the molds)  in a 8″ square Pyrex Dish until 60C.
  9. Place each custard filled mold in the Pyrex Dish filled with hot water.
  10. Bake at 170C for 20 – 25 min.
  11. Cool at room temperature for 15 – 20 min.
  12. Set in an ice-water bath, and refrigerate for several hours.
  13. Invert and serve.

Comments:

Adapted from: キャラメル・カスタードプリン、(Book 5, Bibliography)

It took 25 minutes to bake custard puddings, today.

08/02/2010 Baked Custard

Friday, August 13th, 2010

Ingredients: (yields 4 portions of 150 g custard )

  • 166.67 g egg
  • 83.33 g sugar
  • 0.83 g salt
  • 5 g vanilla extract
  • 416.67 g milk

Procedures:

  1. Combine the first 4 ingredients in an 8 Cup Pyrex measuring cup, and mix (do not whip) with a whisk.
  2. Scald the milk or MW(1.6kw)  in a 2 Cup Pyrex measuring cup for 2 min.
  3. Pour the milk into egg mixture.
  4. Skim all foam from the surface. ( I skipped this step.)
  5. Arrange custard cups in a 2″ deep rectangular baking dish.
  6. Pour the custard into cups. (It is better to pour through a strainer so that you can remove the unwanted egg particles.)
  7. MW some water in 2 Cup and 4 Cup Pyrex Measuring Cups. (to make hot bath for custard.)
  8. Place the baking dish on the middle rack of the oven; pour the hot water into the dish such that the level of the water is as high as the level of custard.
  9. Bake at 325F (165C) until set, for 45 min.
  10. Remove the custard, cool, set in an ice-water bath, cover, and refrigerate for several hours.

Comments:

Adapted from: Baked Custard, Wayne Gisslen, Professional Baking

This formula is 1/3 of the original formula.  The formula is almost identical to Tsuji Culinary School Formula for custard pudding, except Tsuji’s does not call for salt.  Tsuji’s Procedures were more detail-oriented and thorough.  For example, Tsuji’s recipe requires custard to be poured through a strainer so that the texture of the custard is much consistent and smooth.  This step is actually necessary, I believe.  I feel that the caramel sauce is necessary to mask egg after-taste.