[Artemisia] Period Sweets

[rcfaevans at comcast.net]

Like pastry, custards are not difficult.  You just need to get the 'feel' for them.  The key to making a custard is having the right equipment:  Pot, good wire wisk, good gas range.  Heat control is everything.  That's why a round-bottom, heavy copper pot is necessary.  I have tried using my coleman propane stove, but the heat is inconsistent.  Too cool: it won't cook fast enough and it dries out.  Too hot: you burn it.  Even the smallest burn will cause the entire custard to taste like an ash tray.  A double-boiler produces a custard with 'thick spots' and 'thin spots', so it just isn't right.

I went through several dozen eggs before I got the 'feel' for this.  But, it is worth it.

Anna could tell you horror stories of my first custards and pies.  Better suited for building material than food!

Ryryd

-------------- Original message -------------- 
From: Georgia Foster <jo_foster81 at hotmail.com> 

> 
> Ryryd posted “a wonderful custard pot,”” VERY heavy, pure copper. 
> 
> 
> 
> AND 
> 
> 
> "You MUST use a gas range. Electric won't work" 
> 
> 
> Drat … I had forgotten that part. The range at my new home is electric … much 
> to my dismay. While there are intentions in the future to convert it back to 
> gas (the hookups are there), I don’t have the appliance to hook in to it yet. 
> 
> 
> 
> Wonder if I can use the propane appliance outside …. 
> 
> 
> 
> Cheers 
> 
> MalkinJo (Georgia L.) FosterNever knock on Death's door. Ring the doorbell and 
> run ... he hates that. 
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