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30. Carrot Custard
Preparation info
- Difficulty
Medium
Appears in
Published 2020
Custards may be the most common formulation in cooking. Many dishes start off as or contain custard without being labelled as such. Traditional ice cream is flavoured, frozen custard. A quiche is a baked custard. Crème anglaise is a custard sauce. Bread pudding is a custard filled with bread. Custards can be sweet or savoury.
Method
When cooked, the egg proteins in custards form a weak gel. The resulting custards can range from thin sauces to thick fillings to solid compositions. Starch-based combinations, such as Bird’s Custard, use polysaccharides to form the gel and do not meet the normal definition of a custard since they do not contain eggs.
Typical