Today’s message talks about our spiritual reservoir. Your reaction to challenges and adversities of life will be to the extent of the Word of God you have inside you; the reservoir of the Word that’s stored up in your spirit.
In the day of crisis, you’re to pull from that reservoir of the Word
in you.

Hey There!
My ardent Readers, i welcome you all to this weeks edition of #FoodSegment #FoodRecipes. Before i proceed, let me quickly apologize for now publishing any article for 2 Thursdays’ now.

Lets move to today’s article, i will be teaching us how to make “Thickened Cooked Egg Custard”. The Mixtures of milk and eggs thickened by heat have long been part of European cuisine, since at least Ancient Rome.

Custards baked in pastry ( custard tarts) were very popular in the Middle Ages, and are the origin of the English word ‘custard’: the French term ‘ croustade’ originally referred to the crust of a tart, and is derived from the Italian word crostata, and ultimately the Latin crustāre.

Now in modern times, the name ‘custard’ is sometimes applied to “starch thickened” preparations like blancmange and Bird’s Custard.

And it is referred to as a wide variety of thickened dishes, inorder words, the word “custard” (crème moulée, in French), refers only to an egg thickened custard.

Now lets, see the Recipes and Process needed in making this Delicious Come alive. Sit back and relax while i keep it Straight.

i. 1 tablespoon cornstarch (optional)
ii. 1/4 teaspoon pure vanilla extract
iii. A Pinch of salt
iv. Homemade whipped cream (for garnishing)
v. Freshly ground nutmeg, (also to be used for garnishing)
vi. 2 cups whole milk
vii. 1/2 vanilla bean, (well scraped and Sliced)
viii. 3 egg yolks
ix. 2 tablespoons granulated sugar

1. In a clean mixing bowl, mix together the milk, vanilla beans, and the vanilla bean pod in a very heavy saucepan. Place on medium
low heat until the milk becomes hot and then bubbles starts forming around the sides of the pan.

2. Meanwhile, in another medium mixing bowl, whisk the egg yolks until frothy. Then add the sugar,
cornstarch (if using), and salt and then continue stirring until well combined and a lighter yellow
color shows up. Stir in a cup of the hot milk into the egg mixture and beat to be well combine.

3. Pour in the tempered egg mixture back into the remaining milk in the saucepan. Reduce the heat to medium-low and then cook the custard, by stirring frequently for about 15-20 minutes or less, until well thickened.

4. Keep a close watch over it, and stir constantly towards the end to make sure the eggs don’t become overcooked. After that, Remove the saucepan from the stove/gas or whatever medium you are to use.

5. Whisk in the vanilla and stir the custard for another 2minute or so to release out some of the heat. Now Allow it to cool, when it gets cool, Serve at room temperature or refrigerate (depends on how cool you want it, but i would prefer for it to be a little warm).

Do not forget to Garnish it with lightly whipped cream and freshly ground nutmeg! Happy Cook!

Isn’t that easy to make? Have you ever tried this meal? Now it’s time to give it a shot. See you all next week. Happy weekend!


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