"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Frozen Desserts & Ice Creams
Reply
 
Thread Tools Display Modes
 
Old 08-21-2009, 07:57 PM   #1
Assistant Cook
 
Join Date: Apr 2009
Location: Melbourne
Posts: 7
Need help with custard!

Hi

Yesterday i made a basic custard recipe (4 egg yolks, 500ml cream, vanilla pod, 1/4 cup sugar, 1tbs corn flour)
Looking at the custard today, it is much to thick to serve cold as i intended
Would it be possible to turn this into an ice cream?
Would I only have to add more liquid?

Your help would be greatly appreciated!

thank you

__________________

__________________
coffeeandpieohmy is offline   Reply With Quote
Old 08-21-2009, 08:12 PM   #2
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,042
I don't know about making ice cream out of the custard, but I suspect it may be too late. OTOH, how bad could it be? Call it frozen custard if it's not exactly like ice cream.

Can't you just give it a good stir and serve it? To tell you the truth, I can't imagine a custard being too thick -- I like it better thick than thin.
__________________

__________________
Doug Collins
Scotch is offline   Reply With Quote
Old 08-21-2009, 08:23 PM   #3
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
Perhaps a whisk and a little touch of cream?
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 08-21-2009, 08:31 PM   #4
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
I don't understand the "too thick" part. Was it baked or stirred custard? Did you mean to use it as a sauce? or as a pudding?
__________________

Wyogal is offline   Reply With Quote
Old 08-21-2009, 09:10 PM   #5
Head Chef
 
sarah's Avatar
 
Join Date: Oct 2004
Posts: 1,161
I dont think you should have used corn flour,thats what making it so thick.Custard is already thickened when u slowly cook it on low flame.Egg yolks thicken it,and its further thickened when u refrigerate and take out the next day.So next time,dont use corn flour.Right now what u can do is,serve it just like it is as frozen custard as someone suggested here as well.
__________________
Don't let love interfere with your appetite. It never does with mine.
sarah is offline   Reply With Quote
Old 08-21-2009, 10:03 PM   #6
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
This custard recipe is like the one my grandmother taught me. It was the second lesson after white sauce.

Baked Custard Recipe - Recipe for Baked Custard
__________________

__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:46 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.