how to make industial instant custard?

Question

instant ready-mix custard e.g Ambrosia

Answer 1

Active time: 20 min Start to finish: 20 min
1 1/2 cups whole milk
6 large egg yolks
1/3 cup sugar



Bring milk just to a boil in a 3-quart heavy saucepan and remove from heat. Whisk together yolks, sugar, and a pinch of salt in a bowl and add hot milk in a slow stream, whisking. Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 170°F. Pour through a fine sieve into a pitcher and serve warm.
Cooks' note:
• Custard sauce keeps, its surface covered with plastic wrap and chilled, 2 days.

Makes about 2 cups.
Gourmet
March 2000

Answer 2

That nasty stuff is made by making ordinary custard as described below, adding 101 (at least) artificial ingredients, then freeze drying it. They then add more water to reconstitute it and a few more chemicals to preserve it. Personally I recommend the recipe below, which is delicious and doesn't provide any nutritional information whatsoever (believe me you really do not want to know the fat/calories in this stuff)

This recipe is for creme anglais, which is the fancy name for custard:

1/2 pint double (heavy cream)
3oz sugar (preferably caster but ordinary granulated will do)
1 egg
1 egg yolk (IE 2 eggs in total, with one separated)
dash of milk

Put all the ingredients in a saucepan and bring to boil, stirring continuously. Let simmer for around 4-5 minutes. Voila. The best bit is that if you add any flavouring you like you can freeze this stuff, stirring every two hours until set. It makes truly wonderful ice cream! Alternatively use cheat by using an ice cream maker.