It’s incredibly easy to freeze custard and then thaw it in almost 5 minutes! In the pastry and baking world, frozen custard/creme patissiere is usually frowned upon. Custard/creme patissiere cannot be frozen since it divides into emptiness. Yes, it does. Homemade custard should never be refrigerated as it is and utilised later. Making “frozen custard,” called ice cream, appears to be the greatest way to effectively avoid waste! To know more about it join baking classes in Chennai.
After the custard has been frozen for 3 hours, stir it after every 30 minutes. This helps to aerate the custard and maintain it smooth when it freezes. The finished product is a silky smooth frozen custard.
However, they all say that you can’t freeze custard, thaw/defrost it, and then use it as custard again because of the significant separation that can’t be fixed.
How to make custard
- The first step is to cook it in a pot with the lowest possible heat, stirring it occasionally with a balloon whisk. It becomes a little looser, but it will still be gritty and have a watery residue.
- You should recognise at this point that custard is usually baked at a much temperature higher. As a result, you’ll need to turn up the heat. Therefore, it will appear a lot better.
- Another method for re-emulsifying split ganache is to add warm milk. Hence, you can microwave a few tablespoons of milk and whisked it into warm custard.
- It will smooth out after whisking more vigorously for around 10-15 seconds!
How to freeze custard
- Place the remaining creamy patissiere/custard in a freezer-safe container.
- Put it in the freezer.
How to defrost/thaw custard
- Remove the custard from the refrigerator and set it out to thaw for 3 to 4hours on the counter.
- You can also take up the classes to know the pro tips by joining professional bakery courses in Chennai.
How to restore defrosted/thawed custard
- In a heavy-bottomed pot, place the divided custard.
- Reduce the heat to the lowest setting on the stove. Every 30 seconds, stir the custard with a balloon whisk to ensure that it warms evenly and doesn’t stick to the bottom.
- Increase the heat a little more when the custard is slightly warm. While it continues to heat up, stir every 2 minutes or so.
- For every 200 gms of frozen custard, add 15ml of milk and keep it in the microwave for 20 secs.
- Fill the saucepan halfway with warm milk. Continue whisking the custard for another minute on the stove, until it softens out and comes back together. Remove it from the flame before it begins to bubble or boil. Taste a small amount to ensure that it is completely smooth. Reach out to the baking institute in Chennai to incase of any queries.
