Soya milk 80g
Egg yolk – 1pc
Sugar – 15g
Flour (low) 10g (sieved)
1. Add sugar into yolk and stir it under warm water bath. Add flour and mix it well.
2. Heat milk under low heat. Pour it to the mixture.
3. Heat the mixture under low heat until it turns semi-liquid.
Custard made from this recipe turns out to the best among all. Suitable as spread, jam in pastry. Smooth, not too liquid or hard, fluffy, but it’s not sweet according to my taste. Need to add a bit more sugar.
Just tested it due to making of mooncake for Mid-autumn festival. The texture is so different from western style. It’s the most turgid, suitable for being jam stuffed in between pastry.
flour (low) 15g (sieved)
corn flour 15g
custard powder 30g
soya milk 45g
butter 15g (melted)
1. Have butter melted in hot pan in low heat.
- All ingredient is weighted and mixed together with liquids (water and soya milk).
- Cook slowly in low heat.
I skipped the coconut milk in original recipe and replace it with soya milk. 60g sugar tastes fair, should add 10g more according to my taste. Salty egg yolk is skipped too. Custard is to be steamed in original recipe, but actually you can cook it slowly in low heat in saucepan and it’s quicker.
Corn starch 5g
Flour (low) 4g (sieved)
Egg yolk 1pc
- Mix all (except milk) together very quickly to avoid hardening of yolk with sugar.
- Slow cook the milk in low heat.
- Add mixture to the heated milk slowly and stir with spatula.
This is the most perfect recipe for my preference. Moist, thick, smooth and yellow in colour. Can reduce the sugar content.
“In this emulsion, the eggs are cooked to obtain a partial denaturing of the proteins within them. This creates a so-called ‘net’ that thickens the mix. The recipe is for the classic French crème anglaise. This custard can also be churned in a machine to produce delicious vanilla ice cream. The quantities given make approximately a litre of custard. The powdered form with which many of us in the UK grew up contains cornflour – Mr Bird, who invented it, was a pharmacist whose wife suffered from an allergy to eggs but loved custard. “
Egg yolk 1pc
Soya milk 100g
whole coffee bean x1 (optional)
vanilla pod x1 (optional)
- place the milk in a saucepan with the pods and coffee beans (if using), and place on medium heat.
- Turn the heat down to lowwhen it boils.
- Place this on the low heat and stir continuously, with a spatula.
- Continue stirring until the mixture thickens enough to pass the spoon test (dip a spatula, and draw a horizontal line: if the line is not broken, the mix is thick enough).
This version turns out to be the most liquid (compared to French/TW), suitable as a sauce for ice-cream. Too sweet according to my taste. Colour is light yellow.
egg yolk 0.5
Flour (low) 130g (sieved)
- Mix all ingredients (except flour) in a mixing bowl.
- Sieved flour is added afterwards to make a dough.
- Place it on a 6” tart mould and fridge overnight.
This version turns out to be a little bit salty for my taste (you mayadjust according to yours). And the texture is sandy, quite different, cos the proportion of butter to flour is low. Can shorten the fridging time.
Soya Milk 172g
Corn starch 36g
- Combine the milk and water in a saucepan and bring to a simmer, and place on low heat.
- Whisk egg, sugar and cornstarch.
- Add the mixture to the hot milk in bit by bit and keep on stirring with a spatula.
- Keep whisking until the mixture thickens. Remove from the heat and cool to room temperature.
- Add to the tart pastry and bake it for 30 mins, 180oC (oven level: low), until set and brown on top.
This version turns out to be very sweet according to my taste (you may adjust according to yours). The texture is very sticky, and thick (compared to UK/TW). Taste is rich, with milk. Colour is a bit grey.
Adopted and modified: cup -> gram -> ./.4
No girls can deny custard.
It seems to be simple (again), but it’s difficult to get it right at home. I wonder which chemcials are added in bakery to keep it moist, smooth and “muddy’ in texture.
There is ready made custard powder, like BIRD, the classic in UK. However, I don’t know why I never can get it made successfully (even according to instructions).
Today, let’s carry out experiment to find the RIGHT recipe without artificial chemicals.