Kitty said: Yes.how do I make egg custard (not baked)?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do I make egg custard (not baked)?),it will help you,my kids.
Answers:
What you're talking about are now referred to as stirred custards, but my grandmother just called them custard. I call them pudding.
Here's a good basic recipe. for a bunch more, see the link below.
STIRRED CUSTARD?
4 c. scalded milk
5 or 6 eggs
1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla
Bring milk to scalding and pour over blended eggs, sugar and salt, stirring constantly. Cook over hot but not boiling water until custard thickens, coating a clean spoon. Remove from stove and put pot in pan of cool water and stir custard to cool it as quickly as possible, add vanilla.
While this recipe is made in a double boiler, (which is what my grandmother did), a very heavy pot will work also. It may take 10-15 minutes to cook, because of the low heat involved. Remember, eggs begin to cook at about 145 degrees F; you really can cook them on hot pavement.
Other Answers:
You don't. In the first place, eating raw eggs is gross. You are not Rocky, you don't need them. Secondly, cooking the custard down is what thickens it, so it's not runny a** egg juice.
*You do not want runny custard. It should keep it's shape when cut into a slice.
If you're talking about something similar to an ice cream base, it's easy.
Boil your milk and any spices/extracts
In a separate bowl, mix your eggs and sugar.
Once hot, pour 1/2 of the hot milk mixture into the eggs, mix together, then pour the new mixture into the remaining milk.
At this point you cook the mixture on the stove top over low heat, constantly stirring. you will see it thicken. If you are making Ice Cream, wait till it coats the back of a spoon when inserted, then you would add cream using the same method as when you added the eggs.
Cool once it has reached desired texture using an Ice bath.
Otherwise, keep cooking, and stirring constantly, it should get thicker. this is basically the method for making pastry cream, but you can cook the mixture on the stove until thick, just make sure you use the measurements for an egg custard recipe. It will not be solid like the baked one, but have more of a smooth creamy texture similar to pudding. go to allrecipes.com
correctness,It's Non-profit and only for informational purposes.
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