Every week, baking expert Alice Medrich will be going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.
Today: Alice makes sure we know how to keep our custards safe.
Warm custard is a perfect medium for growing bacteria, which means that egg-based mixtures such as ice cream bases, Crème Anglaise, pastry cream, even lemon curd should be treated with care to avoid contact with raw egg. Good habits are not always spelled out in recipes, so here are my rules for custard:
3 Rules for Safe Custard
1. Make it a habit to set a clean bowl and spatula near the stove for the finished custard before you begin the recipe; don’t use either for any interim steps.
2. Scrape the finished custard into the dedicated bowl using the dedicated spatula: don’t be tempted to repurpose the bowl in which raw eggs where whisked, nor reuse the spatula with which you scraped the raw egg mixture into the saucepan.
3. Don’t let the custard sit endlessly on the counter to cool. Set the bowl in a large bowl of ice water and stir -- unless the recipes says don’t stir -- from time to time to cool it quickly before covering and refrigerating. (Exception: Put warm pastry cream in a shallow container with plastic wrap against the surface to prevent a skin from forming and poke some holes in the plastic to let heat escape faster, then refrigerate.)
Got any other tricks for keeping your egg-based treats safe? Let us know in the comments.
Alice's new book Seriously Bitter Sweet is a complete revision of her IACP award-winning Bittersweet, updated for the 54%, 61%, and 72% (and beyond) bars available today. It's packed with tricks, techniques, and answers to every chocolate question, plus 150 seriously delicious recipes -- both savory and sweet.
Photos by James Ransom