#custard powder ingredients

[weikfieldfoods]

The Sweet Science: Understanding the Chemistry Behind Perfect Custard

Step into the fascinating world of custard, where science and sweetness converge to create a delectable treat. In this food blog, we unravel the mysteries behind perfect custard, with a special focus on Weikfield Custard Powder. Join us on a journey of culinary discovery, as we explore the chemistry behind custard-making and uncover the secrets to creating creamy, luscious custard desserts.

The Magic of Custard Powder:

At the heart of custard-making lies the key ingredient - custard powder. Discover the unique composition of this versatile powder, a blend of cornflour, vanilla essence, and vibrant colors. Learn how this simple but essential component forms the base of endless custard creations.

Caramel Custard - A Delightful Chemistry Experiment:

Delve into the captivating process of making caramel custard, where sugar transforms into a luscious caramel sauce. Witness the chemical reactions that occur as sugar caramelizes and melds with smooth custard, creating a heavenly balance of flavors.

Fruit Custard - A Symphony of Tastes:

Unleash your creativity with fruit custard, a delightful blend of science and art. Explore the chemistry of thickening agents in custard powder, as they combine with milk to form the creamy base for an array of colorful fruits. Immerse yourself in a symphony of tastes, textures, and vibrant hues.

Perfecting the Custard Recipe - The Art of Balance:

Discover the secrets to mastering the custard recipe, where precision and intuition coexist. Learn the importance of gradual heating, ensuring a smooth, lump-free custard. Understand the delicate balance of sugar, custard powder, and milk to achieve the perfect consistency and flavor.

The Role of Custard Powder Ingredients:

Take a closer look at the role of each custard powder ingredient, as they harmoniously work together to create a velvety dessert. From the thickening properties of cornflour to the aromatic essence of vanilla, every element plays a crucial part in the science of custard-making.

Conclusion:

As we conclude our culinary exploration, we hope you've gained a deeper appreciation for the sweet science behind perfect custard. With Weikfield Custard Powder as your culinary ally, you have the power to create a myriad of custard delights, from classic caramel custard to fruity concoctions. Embrace the magic of custard-making, where chemistry meets creativity, and unlock the art of crafting creamy, dreamy custard desserts. So, roll up your sleeves, grab a pack of custard powder, and let the sweet science begin!

#food #food diary #foodblogger #foodlover #foodphotography #foodpics #healthy food #weikfield #weikfield custard #weikfield custard powder #custard powder #custard powder ingredients

[foodshowxyz]

Coconut Lavender Tartlets Recipe

Ingredients:

For the Tart Shells:

1 1/4 cups all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cubed

1-2 tablespoons ice water

For the Coconut Custard:

1 cup coconut milk

1/4 cup granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1/2 teaspoon lavender extract (or a few fresh lavender buds, finely crushed)

For the Whipped Coconut Cream:

1 can (14 ounces) coconut cream, chilled overnight

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

For Garnish:

Toasted coconut flakes

Lavender buds

Powdered sugar for dusting

Instructions:

Make the Tart Shells:

In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.

Add the cold butter and pulse until the mixture resembles coarse crumbs.

Add ice water 1 tablespoon at a time, pulsing until the dough starts to come together.

Press the dough into tartlet molds and prick the bottom with a fork.

Chill for 30 minutes, then bake at 350°F (175°C) for 20 minutes or until golden. Let cool completely.

Prepare the Coconut Custard:

Whisk together sugar and cornstarch in a saucepan.

Gradually whisk in coconut milk, ensuring no lumps form.

Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil.

Remove from heat and stir in vanilla and lavender extracts. Allow to cool slightly before pouring into the cooled tart shells. Chill until set.

Make the Whipped Coconut Cream:

Scoop out the solidified coconut cream from the chilled can, leaving any liquid behind.

Whip the coconut cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Tartlets:

Once the custard is set, spoon or pipe the whipped coconut cream onto each tartlet.

Garnish with toasted coconut flakes, lavender buds, and a dusting of powdered sugar.

Serve:

Allow the tartlets to sit at room temperature for a few minutes before serving for the best flavor and texture.

#recipe #delicious #food blogs #food pics #food #homemade #foodshow #dessert #cake #breakfast #snacks #coconut #Coconut Lavender Tartlets Recipe #Ingredients: #For the Tart Shells: #1 1/4 cups all-purpose flour #1/2 cup powdered sugar #1/4 teaspoon salt #1/2 cup (1 stick) unsalted butter #cold and cubed #1-2 tablespoons ice water #For the Coconut Custard: #1 cup coconut milk #1/4 cup granulated sugar #2 tablespoons cornstarch #1 teaspoon vanilla extract #1/2 teaspoon lavender extract (or a few fresh lavender buds #finely crushed) #For the Whipped Coconut Cream: #1 can (14 ounces) coconut cream

[magz]

[ Original Twitter Thread by @/beelektra ] - Not by Magz, am not Palestinian

Palestinian Foods. (long post)

Quote:

"🧵 Thread of Palestinian desserts I've grown up around and seen A thing I'd like to add is that I just like to share my culture! I do not want to spread the narrative that our culture is dying, I only want people to see our foods and traditions 🇵🇸

"As mentioned in the last post, we have knafeh (or kunafa), a buttery dessert made with shredded pastry layers such as cheese and other ingredients like pistacho or cream!"

"Burbara; which comes from Saint Barbara, fun fact! It's a soup dessert that mainly consists of barley, licorice spices, anise, cinnamon, and fennel powder This is a dessert usually many Christian families have to celebrate Saint Barbara, which is December 4th!"

"Malban, which resembles a fruit jelly! Made from starch and sugar Specifically, it's made with grape molasses, thickened with starch and flavored with rose water, and stuffed with almonds (or other nuts including walnuts, treenuts, and peanuts)"

"Khabeesa is simply just a pudding made with grapes, but you prepare it by mixing the grape juice with semolina and nuts + seeds."

"Mtabbak or mtabba, a crispy dough stuffed with crushed walnuts. It also contains cinnamon, sugar, and syrup. Photo credits go to Bartek Kieżun on Instagram"

"Tamriyeh, a fried pastry filled with semolina pudding, scenter with mastic and orange blossom water, and topped off with powdered sugar"

"Ka'ak bi Tamer, which are date paste filled cookies with cinnamon! A dessert made for Eid-Alfitr. It's topped with nigella seeds, and the cinnamon-spiced date paste is the most important part of it all– you can eat it on its own or have it with coffee"

"+ Ka'ak Asawer, another dessert that can be prepared for Eid-Alfitr. It's translated to bracelet cookies, and they use date paste, flour, anise seeds, sugar, ground cinnamon, and olive oil"

"Muhallebi or mahalabia, a milk pudding that's made with sugar, corn starch, and fragrant flavorings! It's topped off with nuts, pistachos, and almonds and sprinkled with ground cinnamon or shredded coconut"

"Rice pudding, which is a common dessert in Palestine, and it's your choice to top it off with nuts or not"

"Stuffed dates, using medjool dates and cracking them open to be stuffed with goat cheese and pistachios– but you're free to add anything else"

"Ma'amoul, a buttery crisp cookie primarily made of farina and can be stuffed with (spiced) dates, walnuts, or pistachios. This is another Christian dessert made by Palestinian mothers during the week of Easter Sunday."

"Halawit Smid, a farina based dessert with added sugar and unsalted cheese. It's preferably served fresh"

"Namoura cake, aka harissa dessert! It's made with semolina or farina flour, and then topped off with syrup once baked"

"Qatayef, which is eaten during the month of Ramadan. It's made of farina, flour, water, and yeast blended together– the process is pretty similiar to making pancakes, but only one side is cooked"

"Since I've mentioned using zaatar for a lot of things, I recently just discovered this but– there's also things such as zaatar cookies!! It's just as implied that the cookies are filled with zaatar, I'd be so willing to make this on my own"

"Baklava, made from phyllo pastry dough, butter, nuts, basil, and a sweet honey syrup"

"Aish el saraya, arabic version of a bread pudding. It's basically a layered bread, where it starts from the bottom, then covered with a sweet syrup, cream, and crumbled pistachios."

"Awwami, it's defined as "crisp donut ball" in English. It's a deep fried dough ball coated with sesame seeds, and dipped in cold syrup water."

"Halawet el Jibn, a sweet cheese dessert rolled with custard, heavy cream, drizzled rose water + syrup, and garnished with nuts."

"Lastly, I'd like to add watermelon and cheese– for me, it's like,,,, bittersweet!!! You should totally try it and we also have this during Ramadan"

"Well, that's all I can think of for Palestinian desserts! Here's the first part for general foods, I know I did make a promise for part two

I hope you guys liked this thread, and if you have any opinions please feel free to quote tweet anything on here if I made a mistake, feel free to correct me, it's always appreciated P.S if you're a zionist commenting here I really don't care, just scroll, I'm sharing my culture

One LAST thing. if you want any of the recipes from here, check out this website, the creator (Wafa) shares so many wonderful traditional Palestinian dishes."

[End Quote]

#text post #o post #palestine #described #in alt text #food #masterpost

[seelanmarket]

Birds Original Custard Powder

#bird's custard powder discontinued #bird's custard powder ingredients #bird's custard powder near me #bird's custard powder recipes #Birds #Birds original custard powder #Seelan Market #SZ #where to buy bird's custard powder

[tired-biscuit]

farmer boy!kiri driving me insane as per usua

he’s everyone in town’s favorite guy!! big and dependable and so funny!! local housewives make it a point to wear their prettiest dresses to go and visit his stand at the local market.. but he doesn’t fall for it..

doesn’t fall for anyone until you move into town.. you work at the local bakery and sometimes visit him when the bakery needs an expedited egg delivery..

he’s so smitten with you, you’re pretty, smart and he can’t take his eyes off of you.. makes it a point to lift the heaviest things when you’re around in an effort to impress you..

little does he know how smitten you are with him.. how you purposely promote custards and egg tarts just so that your bakery needs more eggs and milk.. and you have an excuse to go see him again <3

all these meet-cutes until he finally works up the courage to ask you on a picnic.. where he lets you feel his muscles like you’ve been dying to from the start.. where he lets you take off his overalls and lifts up your skirt..

where the sun warms his and yours’ skin and where only the flowers know what happened next :3

(he ate you out and bred u <3)

18+ / fem!reader

you’ve been dying to touch and feel his biceps for the longest time now because you’ve seen the way they tighten and turn exceptionally prominent whenever he picks up and tosses those big sacks of flour that you keep ordering for your bakery from him and him only.

he always greets you in the friendliest way possible whenever he swings by to deliver you the goods; a polite nod of his head and a warm “hey there, darlin’” never fail to make you weak in the knees. the combination of it, that’s sometimes even accompanied by a rather playful wink, turns your brain to goddamn mush. goodness, you’re so into him that it’s getting kind of absurd!

but to be fair, how couldn’t you be? he’s pure eye candy, with his sharp facial features, fiery eyes and messy hair of the exact same shade that he keeps tied back with the help of a single elastic, and that exposes the sides of his neck, as well as the nape, in the most delicious of ways.

his skin is tan and sun-kissed from many days spent working outside under the blazing sun, and his back is broad; he carries any kind of weight with seemingly no trouble at all. the faded, well worn jeans that he usually throws on whenever he drives to town make his ass and thighs look absolutely divine as they hang off his hips.

the sight of them makes you feel like a sleaze from the way they coax you to ogle at him so openly again and again. stealing glances as he moves around your little storage room where you keep all your ingredients, all you can see is his tight physique, his big hands, how appealingly thick his fingers are; coated with a thin layer of white powder coming from the flour.

he’s a working man, oftentimes dirty with sweat and grime whenever you just happen to be passing by his land and spot him coming back from the fields, but surprisingly enough, he keeps his nails clean whenever he comes to see you.

and it doesn’t stop just at the nails. even his face lacks the sheen of sweat his line of work usually tends to induce, because unbeknownst to you, he doesn’t leave the house before he scrubs it clean. his signature white t-shirts — each one usually adorned with a logo of his favourite sports team — are crisp and constantly smell of pleasant laundry detergent; like they’ve been freshly washed every single time. and if his hair just happens to be a mess that day — stubborn strands, bedhead and whatnot — he makes sure to hide it underneath his trusty baseball cap just so you don’t have to see it.

altogether, it shows that he’s trying to impress you. that he’s putting in the effort.

and that effort is almost enough to make an already smitten girl like yourself admit defeat and fold right then and there; in the storage room of your little bakery. to make you rest the flat of your palms against one of the shelves, and bend right over at the middle.

until the fat of your ass is peeking from underneath your pretty sundress, no panties in sight, and he’s got drool nearly dripping from his mouth at the discovery. until his fat cock is nice and snug, sheathed inside your soft cunt, and his heavy balls are tightening from the way you’re invitingly wiggling your hips against him and hurrying to make him all sticky and wet with your arousal so that he can slide in even further, even deeper.

just by looking at him, you know he’d fuck you nice and slow, and so deep that it’d make hearts form in your eyes right before they’d cross. quiet grunts would fill your ear, his breathing ragged as it tickles the side of your neck and cheek. his calloused hands would be warm against your hips; dusting flour over your dress and skin, and providing a steady weight that you could lean on and rest your tired body against any time you’d wish.

there’d be constant pressure in your lower belly — overhelming but the good kind nevertheless. the slapping of skin against skin, the stretch, the sweat coating both of your brows. the pounding, the pleasure, the passion that’d be so intense that you’d end up feeling it in the goddamn marrow of your bones even.

and then, the climax. the white noise and bliss as every nerve end buzzes with electricity that’s powerful but mellow at the same time. the feeling of warm cum eventually leaking from your poor little pussy, down your thighs, dripping onto the floor; causing a mess you both chuckle at whilst cleaning afterwards.

his forehead pressing against your spine as he hunches his back because of the prominent height difference and waits for his cock to slowly soften whilst it’s still inside of you, still stretching your velvety walls. your clothes sticking to your salt-riddled bodies as you attempt to catch your breaths and not say anything too brash or embarrassing to each other.

you want him to rail you and fuck your brains out in this tiny storage room so bad. he’s just such a… man. bulky and strong, simple and endlessly kind. his heart is as big as his tits are, and much like the rest of him, you can’t help but leer at them, too as the mixture of the summer heat and your baked delights turns too much for him to bare in that exact moment and he swiftly loses the crisp white t-shirt just so that he can survive it.

watching him as he throws it over his shoulder and keeps it there, you start to think that you could take such good care of him. that he could take such good care of you. you can already see it; a cozy house, a couple of kids. hard work, animals and endless love. fresh lemonade and cookies. creaky wooden furniture and movie nights on the world’s comfiest couch. domestic bliss.

he’s the type to kiss you goodbye and hello again whenever he walks through the front door.

your daydreams end abruptly when he tosses the last sack of flour onto the neat little pile and turns around to look at you with a face that’s all of a sudden vividly red like a tomato; from his neck to his forehead, from one ear to the other.

you’re still blinking, sweetly batting your eyelashes up at him by the time he finally gathers enough courage to ask you a question you’d thought you’d never get the chance to hear from him.

he wants to take you out on a date, huh?

#he’s so sweet oml #i’m meltingggg!!! #kirishima eijirou smut #kirishima x reader #eijirou kirishima #kirishima eijirou x reader #kirishima smut #biscuit drabbles

[toostrangerperfection]

https://en.jiagle.com/food-beverage-products/Pudding-powder-1236144.html

#Pudding powder #Pudding powder The primary ingredient of instant puddings is gelatinized starch. While the majority of pudding and custard recipes usuall #the major difference is that pudding employs the starch to thicken and custard's agent for thickening is eggs themselves. Custard's texture

[ms-demeanor]

Hey do you hate pumpkin? I hate pumpkin. It's okay in soup with garlic and chili but I can't stand it sweet in pie or bread or muffins. Gross.

But I like pumpkin pie spice, which is just a combination of ginger, nutmeg, cloves, and cinnamon. (Hate sweet coffee so pumpkin spice lattes are off the table for me too, but I'll add actual pumpkin pie spice to coffee sometimes).

Anyway if you hate pumpkin but want to get in on pumpkin spice I've got two recommendations:

Add pumpkin pie spice to chocolate chip cookies

Add pumpkin pie spice to a Mother's Day Pie and dye it orange for a mock-pumpkin pie.

So pumpkin pie spice is one part of each cinnamon, nutmeg, ginger, and cloves. If you've got those spices on your spice rack you can mix them together and add a teaspoon of the resulting powder to either cookies or pie for a nice hint of spice. Add two teaspoons if you like a lot of spice.

You do you for your chocolate chip recipe (I use the Tollhouse recipe but I double the recipe and cut the chocolate chips in half and I use all butter/no shortening) and here's a Mother's Day Pie recipe:

(This is supposed to be a pie so easy that a dad and kids can make it for mom without her help, hence the name. It's an egg custard pie with a self-forming coconut crust and without spices is just a bit bland)

1 cup sugar

2 tbsp all purpose flour

.25 tsp salt

1 tsp pumpkin pie spice

6tbsp melted butter (cooled)

1 tsp vanilla OR .5 tsp almond extract

3 eggs

1 can of evaporated (NOT sweetened condensed) milk (12 oz can)

1 cup shredded coconut

Preheat your oven to 350

Mix dry ingredients (except coconut), add in the butter and flavor extract, then beat in the eggs one at a time. Stir in your can of evaporated milk and mix thoroughly, then fold in the shredded coconut. (optional: add a few drops of food coloring to turn it orange in a mock pumpkin pie or whatever color you want; i love teal food and no one can stop me) Pour into a pie plate and bake for 50-55 minutes; put in the refrigerator for at least 2 hours to allow the custard to set.

I find that if you're using the spices almond extract tastes better and if you're omitting the spices vanilla extract tastes better (and in that case the pie is nice when served with fresh berries)

[lxh-arts]

Biu Kitchen - Snowy Mooncake

( >◇< )BI~BIU! 🥮

Ingredients:

Snowy mooncake:

Osmanthus custard filling

cream cheese 100 g

1 egg

milk 50 g

caster sugar 50 g

cornstarch 15 g

butter 5 g

dried osmanthus flowers, to taste

Candied osmanthus flowers, to taste

*Enough for 6 mooncakes

Snow skin:

Snow skin premix powder 200 g [see TN]

water 200 g

Coloring powder

[TN: snow skin premix powder can be purchased online or from Asian food stores. Recipes are also available online to make your own.]

Coloring powders:

Pumpkin powder /vegetable carbon

strawberry powder/Butterfly pea flowers

matcha powder/cocoa powder

*Choose whatever filling you want

Recipe:

Step 1. Snow skin

Pour boiling water into the snow skin premix powder and mix with spatula until combined.

Tint the dough with the coloring powders and wrap with plastic wrap.

Step 2. Osmanthus custard filling (makes 6 fillings)

Mix together all ingredients except the osmanthus flowers. Transfer to nonstick pan and stir over low heat, then pour into the dried osmanthus flowers and stir until combined.

Divide the custard into portions of about 25 g each. Poke a small indentation into the custard ball and place a small amount of sugar into the indentation to heighten the osmanthus flavor.

Place the fillings into the refrigerator to chill until used.

Step 3. Filling the mooncakes

Enclose 25 g of osmanthus filling in 25 g of yellow-colored snow skin and pinch closed. Shape gently into an oval. Mix a small amount of brown dough.

Use a pastry bag to pipe out Bidiu's eyes and attach them to his face. Use a knife to cut the shapes of Bidiu's mouth and attach them to his face.

Use 15 g of yellow dough to form Bidiu's ears. Attach them to his head with a little water and you're done!

☆ When adding the coloring powder to the dough, you can add a few drops of condensed milk to make the mixing easier.

The cream cheese should be brought to room temperature beforehand.

The prepared mooncakes should be kept refrigerated and consumed within 3 days.

#year: 2023 #biu kitchen #mid autumn festival #bidiu #xiaohei #xiaohuang #food #recipes #lxh #羅小黒戦記 #罗小黑战记 #luo xiao hei zhan ji

[sassydefendorflower]

Would you mind if I asked for the recipe for your famous lavender cake?

Hi :D

Still not sure how you found out about the lavender cake (probably my tags on something) but I shall answer your ask - fair warning though, I'm too lazy to convert much of the measurements into Imperial, so much of it will be metric. Convert at your own risk ;)

The Cake TM:

6 eggs 1 teaspoon of lemon extract (+ the zest of one lemon) 220g sugar 280g flour (all-purpose) 2 teaspoons of baking soda A sprinkle of salt

Split the eggs and beat them until they are firm (don't overbeat) and then slowly pour the sugar into the mixture to make a meringue (which you cannot overbeat thank god).

Once this is done slowly pour one egg yolk at a time into the mixture - then shift the flour, baking soda, and lemon zest into the mixture and gently fold the dry ingredients into the wet ingredients until they are combined - but only just.

You don't want to overmix.

Really.

Line the bottom of a 9 or 10 inch baking pan with baking sheets, but DON'T butter the sides. Bake at 175-180 °C (375F) for about 45 minutes or until it survives the poke test. Let cool slightly and cut in as many layers as you like. (i usually do three layers)

The Buttercream:

500ml whole milk 1 pinch vanilla extract 2 bags of vanilla custard powder 100g caster sugar 1 egg yolk 500g softened butter 10 drops lavender extract a few branches fresh lavender (optional)

Heat 450ml of the milk in a pan, mixed with the vanilla and lavender extract. In a seperate bowl mix the custard powder with the rest of the milk, the egg yolk and the sugar until well combined.

Once the milk comes to a boil, quickly mix in the custard/egg mixture. Mix well. Let it simmer for about a minute, but don't stop mixing for even a second. Take it off the heat.

Put the finished pudding into a deep bowl, cover with clingfilm, and let cool.

(optional) Wash and dry the fresh lavender before chopping it finely and mixing it into the butter.

IMPORTANT butter and custard/pudding need to be the same temperature for this next bit. Once the pudding has cooled to room temperature, slowly whisk pieces of butter into the mix until everything is well combined.

Try the creme to see if you like the amount of lavender - if not, add more lavender extract.

The Ganash:

200g white chocolate 80ml heavy cream 1 tbsp butter a few drops lavender extract

chop white chocolate until its small and even.

bring butter/heavy cream mix to a simmer and add lavender extract - DO NOT BOIL

once the heavy cream is hot enough, gently pour it over the chopped white chocolate.

Wait a minute and start mixing - don't stop until its smooth and uniform.

set aside

Other:

lemon curd / good lemon jam simple syrup

Assembly:

place bottom layer of cake on a plate, add one or two tablespoons of simple syrup onto the cake before spooning a third of the jam/curd onto the cake. Spread evenly. Now add a third of the buttercream - spread evenly.

Repeat with the second layer.

Add the top layer of the cake and crumb-coat the cake with the rest of the buttercream. Put it in the freezer for 30mins to chill.

Prepare the ganash - if it's too solid, gently warm it back up my placing it in a microwave in 10 sec increments.

Place the cake on a cake rack and slowly pour the ganash over the cake, starting in the middle and only slowly working your way to the edges.

Decorate and enjoy!

#ask and answers #cake #baking #recipe #my cake #my recipe #lavender lemon white chocolate cake #nerdomancer

[sammbunn]

What the cookies are made of! (Part 1 <3)

Gingerbrave (He/Him)

(Also known as Brave Cookie in: Korean, Japanese, Mandarin, Thai, German, Spanish, and Portuguese. As well as Reckless Cookie in French.)

Ginger Bread

Strawberry Cookie (She/Her)

Artificial Strawberry Flavoring

Ninja Cookie (He/Him)

His ingredients are unknown, and are as mysterious as the cookie is!

Angel Cookie (They/Them)

Another one with unspecified ingredients, but they are made from the same batter as Devil Cookie, but not the same flavor.

Muscle Cookie (He/Him)

Protein Powder

Wizard Cookie (He/Him)

Vanilla Ice Cream

Beet Cookie (She/Her)

Red Beetroot (Fun Fact: There is a golden beetroot and it's sweet! I like its taste)

Devil Cookie (They/Them)

Fizzy Cola

Custard Cookie III (He/Him)

Vanilla Custard

Clover Cookie (He/Him)

Wild Clovers

#cookie run #cookie run kingdom #gingerbrave #strawberry cookie #angel cookie #wizard cookie #muscle cookie #ninja cookie #beet cookie #devil cookie #custard cookie iii #clover cookie

[weikfieldfoods]

From Classic to Creative: Exploring Unique Custard Flavors and Variations

Custards, who doesn’t love them? But, there is a big but in its use. Are they healthy? And what about the preservatives? Also, isn’t making it a hassle? What about the taste? And the lumps, who likes a lumpy custard? And so many more issues are there with it. And still, who doesn’t love custard? I do, what about you?

WeikField has come up with premium and authentic custard for you to prepare and feast on the perfect dessert for every occasion, made with the utmost love and compassion. One of the great things about custard is the variations that it has, why just stop on the regular milk powder taste? Try WeikField Custard Powder now available in different options. 

Fruit Custard is loved by all, why shouldn’t it be? But do you know what is the easiest way to make your custard?

What are the required Ingredients?

1-liter milk

5 tbsp WeikField Fruit Custard powder

6 tbsp sugar

Assorted fruits (chopped)

How to make Custard at Home?

Boil milk in a saucepan

Dissolve custard powder in some cold milk

Add sugar and custard mixture to the boiling milk

Stir continuously until thickened

Let it cool completely

Refrigerate for an hour

Add fruits and serve chilled

Do you love to indulge in custard recipes? Well, WeikField has come up with a whole range of easy-to-cook recipes at home. All you need is a few moments and custard powder ingredients or to ease your work, just try the WeikField custard powder.

If you don’t have the appetite for fruit custard why not try your hands on caramel custard? Let’s skim through WeikField’s easy-to-make custard recipe at home.

What Ingredients do you need?

500 ml of milk

4 eggs (Optional, depending on your appetite)

100 g of sugar

1 packet of WeikField Caramel custard powder

Follow these steps to prepare the custard:

Heat the milk in a saucepan and bring it to a boil. Turn off the heat and let it cool slightly.

In a bowl, whisk the eggs and sugar until well combined. Add the custard powder and mix well.

In another saucepan, heat some sugar with a little water over low heat until it melts and turns golden brown. This is the caramel sauce.

Pour the caramel sauce into a baking dish and spread it evenly. Carefully pour the custard mixture over the caramel sauce.

Preheat the oven to 180°C and bake the custard for 25 to 30 minutes or until set.

Let the custard cool completely and then refrigerate it for at least 4 hours or overnight. - To serve, loosen the edges of the custard with a knife and invert it onto a plate. Enjoy your WeikField Caramel custard!

Conclusion:

So, we have reached the end of our article, hopefully by reading this blog. Now there is an increased appetite for custard in you. But before getting your hands messy, let’s skim through some of the important pointers on what you should be doing. And what not?

Some important things to keep in mind while making custard are:

Use fresh eggs and dairy products for the best flavor and texture.

Whisk the egg yolks and sugar well before adding the hot milk to prevent curdling.

Cook the custard over low to medium heat and stir constantly to avoid scorching or boiling.

Use a thermometer or a spoon test to check the doneness of the custard. It should reach 170°F (77°C) or coat the back of a spoon.

Strain the custard through a fine-mesh sieve to remove any lumps or bits of cooked egg.

Chill the custard in the refrigerator for at least 4 hours before serving or using it in other recipes.

Now that summon-ups most of the things for today, hope this blog has meaning, and ends up in your assistance. That’s all folks, have a great custard!

#food #foodblogger #foodlover #food diary #foodphotography #foodpics #healthy food #weikfield custard powder #custard powder #custard #fruit custard #caramel custard #custard recipe #custard powder ingredients

[jademint2581]

This should be fine, Kai thinks to himself when gathering the necessary ingredients among other groceries at the store. This is nothing more than me fulfilling a task Mr. Chidouin has given me.

This should do.

Back at the house Kai, after he's put away most of what he brought, starts the preparation process. Intending to get the most out of every moment he has left until it's time.

The rich darkness of the espresso swallows up the liqueur. It's as if the liquid is not a blend of two, but a reunion of that which has always been one and the same. In not just colour, but scent as well. The heat of the coffee is still there, but only faintly. Receding. Giving way to the relative coolness of the room. Ceasing. Gone. Kai finds himself feeling up his palms and fingers against the cup, holding onto the warmth as it leaves.

He lets go. This won't do.

Watching the vibrantly orange yolks and sugar combine into the beginnings of a custard is relaxing. The blades spin, the bain marie steams away and the mixture thickens. Bit by bit it thickens over the mild heat. Kai is mesmerized by the gradual change of the consistency, allowing himself to become absorbed into the slowing of time.

It's not the time yet. Not yet.

The creases deepen and the ropes thicken. It's time to get on with it. No matter how much one would like to prolong a moment, time cruelly marches on and the moment before is lost. The moment yet to come drawing nearer than before. The inevitable.

Mascarpone, vanilla extract, spinning blades. A moment more.

Whipping the cream to stiff peaks. Then fold, fold, fold. Each one a slow, steady step forward to the Hades.

Kai hears himself hum as he dips the savoiardi into the now cold, liqueur-spiked coffee. The tone is off and he repeats the errant part, unintentionally growing closer to being grounded in reality. As his delicate grip fails and a biscuit drops into the cup completely, he jolts back into the present.

He has to fish for the ladyfinger from the cup before it becomes too soaked, which almost has him swearing. Odd. My hands, shaking? Kai wagers it's just because he hasn't eaten for a while. Something about the shoemaker's children going barefoot. He chuckles at his silly negligence, shaking off the jitters as they scale his arms and sides.

Layer by layer, the deep dish becomes full and it's time to set it aside to wait for the moment it's supposed to be served. Kai stows it away in the fridge and closes the door. Now, I shall make the hours count.

Kai occupies himself with the other usual tasks around the house, making sure not to be seen by little Miss Sara once she arrives home with her mother. It's almost quite the entertaining game of dancing in the shadows, paving the way for the Chidouin daughter to have an ordinary day. It takes his mind off of whatever it is that he buries in with the layers of soaked cake and cream.

The hours go by and the kitchen is empty again. It's nearly time. Kai's jaw feels terribly stiff tonight.

Kai digs up the now cool and well-developed dishful of dessert from the fridge. When he dusts the top with some cocoa powder, his throat feels dry.

Supposedly, this kind of dessert is not exactly to Sara's liking, which is... fine, Kai supposes. It's quite alright.

Seems like only Mr. Chidouin himself is going to enjoy this treat prepared by Kai. Only one person to impress.

I sincerely hope you like it, sir. That's what Kai would've said if he could've spoken when he set a small plateful of the delicacy on Mr. Chidouin's desk.

Mr. Chidouin doesn't dismiss Kai. Kai takes this as a sign to stay and hear the verdict.

Mr. Chidouin barely breaks eyecontact as he enjoys the first few spoonfuls. He hums in satisfaction for the taste and texture but most of the sound is drowned out by the rushing of the veins in Kai's head, ringing in his ears.

You make a mean tiramisu, boy. I really like it. Make it again for me sometime, won't you?

Kai makes no face, instead responding with an of course, sir. This is not the time nor place. This is not the time nor place, he chants against the echoing shells of his consciousness.

With these words of acceptance Chidouin casts a warm smile Kai's way and enjoys more of the specially prepared tiramisu. The tiramisu Kai intended to be enjoyed, to be consumed. Kai can't help but lose the sight of where and why he is as he watches Mr. Chidouin so gleefully taking in the entirety of the delicious serving.

Finally the Chidouin Master chuckles and dismisses Kai, not having realised he must do so before Kai would find it appropriate to leave. Kai leaves with a modest bow and makes haste for the washing room. He silently glides through the air, not even feeling his feet on the lovely parquet of his new home.

The laundry ought to be moved into the drier.

In the washroom, Kai is alone. The time he'd dreaded had come and gone. Passed. I passed.

He holds the newly washed, still damp pink sweater of Miss Sara in his trembling hands as it catches his tears. In the silence, he can hear them make a quiet dapping sound upon hitting the fabric.

Oh dear, this won't do... This won't do at all.

#kai satou #satouposting #yttd headcanons #my fanfics #jademint hcs #kai just wants someone to like his tiramisu :/ #tiramisu angst

[vipesterix]

Here is the Part 2 to the previous part

Melting Love Jello + Puddings ^ For the main Jello, that was quite literally strawberry Jello packets with some strawberries. ^ For the puddings, that was a recipe, which I will have to write out here because it's in a book lol. The book is called Bake Anime by Emily J. Bushman. If you do buy the book, you'll probably see that there's more ingredients and everything. This is due to the fact mine are an adaptation to the recipe. I can't have alcohol yet lol so I opted out of that as well as the caramel sauce because molten sugar scares me. 2 1/2 tablespoons unflavored powdered gelatin 1/4 cup water 1 3/4 cups whole milk 1 vanilla bean, split seeds and scraped out OR 2 teaspoons of vanilla extract 4 large egg yolks 1/3 cup sugar 1. To make the pudding: Pour the gelatin into a bowl and stir in the water. Set aside for 3 to 5 minutes to allow gelatin to bloom. 2. Combine the milk and vanilla in a heavy-bottomed saucepan. Bring to a simmer over medium-low heat. When the milk is bubbling around the edges of the pan, turn off the heat. 3. Whisk together the egg yolks and sugar in a bowl until light yellow and "fluffy". While whisking continuously, ladle 1/4 cup of the hot milk into the egg mixture and whisk to combine. Repeat this until the egg yolks are tempered, then pour the egg yolk mixture into the pot with the remaining milk. Return the heat to medium-low and cook, whisking continuously, until the mixture is steaming. 4. Pour in the bloomed gelatin and whisk until it's melted into the milk mixture. Turn off the heat and strain the mixture through a fine-mesh sieve into a bowl. 5. Divide the custard evenly among the prepared pudding cups, then cover the cups with plastic wrap. Chill in the refrigerator overnight. 6. To serve, run a knife or offset spatula around the edge of the pudding and tip each pudding out onto a plate. Enkephalin ^ Once again, I sort of made this on the go, but this one is simple I feel. - Get 1 packet of Lemonade Koolaid flavoring, then 1 packet of Blue Raspberry Lemonade Koolaid flavoring. Combine in a pitcher with as much sugar to your liking, then add water. ^ I used about... 1/4 or more of sugar...? I really dislike super sugary drinks, so just keep that in mind. ^ Now, here's another tip too. It's going to look blueish teal, and that's okay. The flavoring packets funnily enough add quite a load of opacity to the drink, so at that point I just added green food coloring until I was satisfied. --==--==--==--==--==--==--==-- And that's it! Congratulations, manager. You now have 100% research knowledge on these sweet and savory abnormalities!

#lobotomy corporation #lobcorp #lobocorp #melting love #enkephalin #projectmoon

[petermorwood]

That’s a Parsnip Pie. (@dduane​’s own blogpost is here.)

She read a tweet about it that worked as a cooking prompt, leading to this Twitter thread.

The thread includes a link to this article, whose writer didn’t like it for various reasons including its appearance (pies with a lattice rather than a lid are apparently Just Not Right) and a recipe whose ingredients seem out of whack, with far too much lemon and not enough everything else except parsnip.

(I later found this article, whose writer seems much more in favour.)

Both articles make a comparison to pumpkin pie: a veggie-based egg custard with such a characteristic taste that “Pumpkin Spice” exists in its own right. However, pumpkin is much more bland than parsnip.

The “Food and Cooking of the Middle Kingdoms” project - set in a world where potatoes don’t exist and other roots take their place - has shown parsnips to have a noticeable pepperiness that’s easier to make use of than ignore.

It’s also easier to make use of in a savoury dish like “Coiner’s Bake” (adapted Pommes Dauphinoise) than in something sweet.

At least until DD made this pie.

All the details are in that Twitter link, but in short, rather than trying to hide the parsnip pepperiness, she worked with it by adding Long Pepper to the spice mix.

She also avoided excessive sourness by reducing the lemons from two to a half, then gave a different tang with grated root ginger not dry powder.

All this dialled the “taste” of the dish back from 1954 and past those Regency literary references of 1810. It’s now far closer to the flavours of medieval recipes we’ve made.

However, it’s not pumpkin pie, so it’s better not to make vague comparisons that might set up tastebuds for something they won’t get.

This is parsnip pie. And it’s good.

To our collective surprise, while we’ve got “English Food” (Jane Grigson), “The Cookery of England” (Elizabeth David) and ”Food and Drink in Britain” (C. Anne Wilson), we don’t have a copy of Dorothy Hartley’s book “Food in England”.

That’ll be put right ASAP.

#food and drink #cooking prompt #parsnips #parsnip pie #food and cooking of the middle kingdoms

[foodshowxyz]

Ginger and Pear Bread Pudding

Ingredients:

• 6-8 slices of day-old bread, cubed

• 2 ripe pears, peeled, cored, and thinly sliced

• 2 large eggs

• 250 ml whole milk

• 120 ml heavy cream

• 75 g granulated sugar

• 25 g dark brown sugar

• 40 g crystallized ginger, chopped

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• A pinch of salt

• Butter for greasing ramekins

• Powdered sugar for dusting

• Optional: Red berries and mint leaves for garnish

Instructions:

1. Preheat your oven to 175°C (350°F). Butter 6-8 individual ramekins.

2. Divide the bread cubes and sliced pears among the ramekins. Sprinkle with crystallized ginger.

3. In a bowl, whisk together the eggs, milk, cream, both sugars, vanilla, cinnamon, ground ginger, and salt.

4. Pour the custard mixture over the bread and pears in each ramekin, pressing down slightly to soak.

5. Place ramekins on a baking sheet and bake for 25-30 minutes, until the custard is set and the tops are golden.

6. Remove from the oven and let cool slightly. Dust with powdered sugar, and garnish with red berries and mint leaves if desired.

7. Serve warm and enjoy the individual delights of spiced ginger and sweet pear in every bite!

[smalltowngnoll]

Scoop of Meteor Ice Cream

Chunks of meteor not included.

This is a Mexican hot chocolate/rocky road hybrid. Instead of chocolate chips, I used chocolate cookie dough. That way there’s no giant frozen crunches of large chips! The recipe for the dough is at the end.

Ingredients

3 c milk

2/3 c sugar

1 tsp vanilla extract

1/2 tsp salt

1/cup cocoa powder

1/4 tsp chili powder

1-2 cinnamon sticks

6 egg yolks

3/4 c chopped walnuts, toasted

3/4 c chocolate chips/dough

Recipe

In a sauce pan, mix the milk, sugar, salt, cocoa powder, vanilla, cinnamon sticks, and chili powder. Bring to a simmer on low heat.

Put the egg yolks in a large, nonreactive bowl. Slowly add a little milk mixture at a time, whisking constantly. Continue to add milk mixture until eggs are tempered.

Return the mixture to the pot, and bring to a boil on medium heat, stirring constantly. Once the custard thickens, remove from heat and remove the cinnamon sticks. Let cool.

Once cooled, out in your ice cream maker and make your ice cream. I’ve got a wooden bucket churned with an electric motor, personally. So I need rock salt to make mine.

Towards the end of the process, add nuts and chocolate chips/dough in. Allow the mixture to continue churning to completion.

Cookie Dough Recipe

Cream 1/2 c butter with 1/2 c sugar and 1/4 c packed brown sugar. Mix in 1 egg and 1/2 tsp vanilla extract. Work in 1 heaping cup of flour, 1/4 c coacoa powder, 1/2 tsp salt, and if you plan to bake leftovers, 1/2 tsp soda. (Bakes 12 min at 350.)

Shitty Picture

Slow burn on the chili powder made this a memorable scoop of ice cream!

#neopets #neopia #nostalgia #recipe #neotag #neopetsfood #regular ass food