Hints on Making Puddings and Egg Custards
posted in Handy Tips |Here are some hints for preparing a sponge pudding and egg custards:
(a) Why are you advised to let the water boil rapidly when you start cooking a sponge
pudding? To ensure that the raising agent in the mixture has a chance to work and to make
the pudding light. When the pudding has risen you may then lower the heat to complete
cooking.
(b) Why are you inclined to get tiny particles of egg floating on the top of an egg
custard? This happens when some of the egg yoke has blended with the milk. There are two
ways to avoid this: (i) strain the custard carefully gefore cooking; (ii) Beat the eggs
and sugar very thoroughly before adding the milk
(c) Why are you told to stand baked egg custards and certain puddings and other foods in a
dish of cold water in the oven? The dish of cold water whichis called a “bain-marie”
ensures that an egg custard does not become too hot and curdle. In some recipes it also
make certain that the outside of the food does not become dry ( a pate is the best example
of this).
(d) Why are you often told to cook or heat food in the top of a double saucepan? This can
be for a variety of reasons according to the particular recipe: (i) Egg custards will tend
to curdle more easily unless set over hot, but not boiling water. (ii) Chocolate will lose
its gloss and become hard and dry if melted over a direct heat. It should always be melted
over hot but not boiling water.
