Renaissance Custard Recipes - Enjoy Thick Rich Tasting Custards (2024)

FAQs

Renaissance Custard Recipes - Enjoy Thick Rich Tasting Custards? ›

Take a quart of thick Cream, the whites of eight Eggs beaten to a Froth with Roſewater, then take off the Froth and put it into the Cream, and boil it, and always ſtir it, then put in the Yolks of eight Eggs well beaten, and ſtir them in off the Fire, and then on the fire a little while, then ſeaſon it with Sugar, and ...

Using a Thickening Agent

For 1 cup (240 mL) of custard, use 2 tablespoons (17 g) of flour mixed with 4 tablespoons (59 mL) of cold water. Add the mixture into your custard ingredients as they cook on the stove. Use cornstarch as an alternative to flour. Cornstarch, like flour, requires cold water as a mixing agent.

Common desserts eaten in the renaissance time, for wealthy people included custard, small cakes, rice pudding, apple and orange tarts. Cheesecakes, strawberry tarts, gooseberry tarts, mousse, prune tarts, and trifles. Basically, tarts were the main dessert. They were eaten by the middle and "high class" people.

There are three types of custard: baked, stirred, and frozen. Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.

Italian custard is thicker than a regular pouring custard, or crème anglaise. It is rich, smooth and creamy making it ideal for filling profiteroles, croissants, brioche, and fruit tarts. In fact it is so delicious you might want to eat it with a spoon!

the back of your spoon and draw a line through it with. your finger. If you turn the spoon left and right and it. doesn't run, then it's done!

3. Gently whisk/stir the paste mixture into the boiling milk. 4. Bring back to the boil; stir until the custard begins to thicken.

For most people, bread remained the food of choice. The upper classes preferred processed white bread made of flour, but lower class people ate brown bread made of wheat bran, sometimes with added rye, beans, and chestnuts. Rice was also eaten and was grown chiefly in Lombardy.

Dessert in the Middle Ages corresponds to the third or fourth course before leaving the table with: -sweet dishes : pudding, tarts, crustards, patties, wafers, doughnuts, pancakes, marzipan cakes (almond cakes), compotes, creams and fruit cooked in hyppocras.

That led to people breaking their long fast by having a small snack upon waking, usually a little bit of bread, and perhaps some butter or cheese. By the Renaissance, one generally didn't eat much in the morning, but the mid-day and evening meals could be quite elaborate in noble households.

What is a fancy custard called? ›

Crème brûlée is one of the most renowned custards out there. A classic crème brûlée typically consists of egg yolks and cream sweetened with sugar and vanilla.

In North America, the word pudding commonly refers to this custard-like dessert.

Brands vary, but vanilla ice-cream typically has about 10 per cent more calories than custard, as well as twice the saturated fat, less protein and half the calcium and potassium. However, ice-cream usually has less sugar and salt, too.

Bavarian creams are custards stiffened with gelatin. Savoury custards are sometimes encountered, the most notable being quiche, a French tart with a filling of custard flavoured with cheese, onions, ham or bacon, or chopped vegetables.

There's one main distinction that makes the two desserts so different, and it has to do with their makeup. Pudding and custard are thickened with egg yolks to give them their traditional appearance. Instead of egg yolks, panna cotta is hardened with gelatin, and egg yolks are not present within the recipe.

However if the proteins are overcooked, either by using a temperature that is too high or just cooking for too long, then the proteins will come together so tightly that they will start to squeeze out water and this causes the weeping in an egg custard (or the scientific term for this is syneresis).

Pour your custard in a suitable clean container and allow to cool then refrigerate, once the custard is fully chilled in will thicken and be ready for piping, use within 2 days.

The temperature for getting just the right texture is 180-185F (82-85C), and if all goes well – everything in its own time, and never too high a heat – a very fine mesh of egg proteins forms, resilient yet yielding to the fork.

If you notice lumps beginning to form in a custard, immediately pour it out of the hot pot into a bowl and pulse it with a handheld blender in five-second intervals until it is nearly smooth. This can take from 15 to 45 seconds, depending on how big the lumps are.