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August 17th is National Vanilla Custard Day

Posted by on Aug. 17, 2011 at 2:20 AM
  • 2 Replies

Did you know that August 17th is National Vanilla Custard Day?  Come celebrate with us by trying this recipe we found on epicurious.com!

If you have a group here on CafeMom that is sharing some vanilla custard recipes this month, be sure to let us know by replying to this post, so we can check them out!

  • 3 cups whole milk
  • 8 large egg yolks
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, softened
  • 1 teaspoon vanilla


  • Special equipment: an instant-read thermometer

Heat milk in a 2 1/2- to 3-quart heavy saucepan over moderate heat until hot but not boiling.

While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl until smooth.

Add 1 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until thickened and registers 170°F on thermometer, 6 to 10 minutes (do not boil).

Immediately force custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill custard, its surface covered with wax paper, until cold and thickened, at least 3 hours.

Cooks' notes: • Custard can be cooled quickly by setting bowl in a larger bowl of ice and cold water and stirring occasionally. • Custard can be chilled, its surface covered with wax paper and bowl covered tightly with plastic wrap, up to 2 days.


by on Aug. 17, 2011 at 2:20 AM
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Replies (1-2):
Liansmommie
by on Aug. 17, 2011 at 3:10 AM

Here are a couple recipes shared in my groups for today

Homemade Custard?

 

and

 

 

Cinnamon Toast Crunch Ice Cream Recipe
http://taste-for-adventure.tablespoon.com

Ingredients

  • 2 Cups Milk
  • 2 Cups Cream
  • 6  Egg Yolks
  • 1/3 Cup Sugar
  • 1 Tablespoon Vanilla
  • 1 Box Cinnamon Toast Crunch
  • 1 Teaspoon Cinnamon
  • 2 Cups Bittersweet Chocolate Chips

 

Directions

  1. 1Split the box of cereal in half. Soak one half in the milk for about an hour. Strain.
  2. 2Warm the milk with the sugar and cinnamon. When it starts to lightly steam, pour about 1/2 cup into the egg yolks while whisking. Add this mixture back into the pot and heat slowly, stirring constantly until the mixture coats the back of a spoon. Add the cream and chill until very cold.
  3. 3Crunch up the rest of the cereal into smaller pieces. Melt the chocolate in a double boiler or in the microwave. Pour the chocolate over the cereal and stir to coat everything.
  4. 4Freeze your custard base in an ice cream maker according to the instructions. When it is done, mix in your chocolate covered cereal. The large glob of cereal and chocolate should still be warm enough that it separates into smaller clusters, but the coldness of the ice cream will freeze these clusters into crunchy chocolate chips.
  5. 5If your ice cream comes out of the machine really melty, you might want to freeze it for a half hour or so before mixing in your chocolate covered cereal.

Cinnamon Toast Crunch Ice Cream Recipe

Liansmommie
by on Aug. 17, 2011 at 3:11 AM

today is also national thrift store day

Nickel and Dime

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