Wednesday, May 7, 2014

Electro-Magic Custard - Corning Ware Electromatic Skillet Custard

I have been wanting to give this recipe a try for awhile now, but it kept getting moved to the back burner for one reason or another.   Located inside the Corning Ware Electromatics "Use and Care Manual" are several recipes.

One of which just happens to be a custard recipe cooked IN the Electromatic Skillet.  I thought it sounded like something interesting to try.  Traditionally, I have always baked my custard in 4 oz French White Ramekins utilizing a French White Roaster as a water bath and a piece of aluminum foil to keep the tops from "crusting" too much.  The Electromatic recipe, while almost a dead ringer for the one I make in the oven, utilizes the heat of the skillet and a very small amount of water to kind of "Steam" the custard.  I found the premise rather fascinating and in need of execution.

The consensus?  It worked rather well and it was quicker than baking, which usually takes about 25-30 minutes.  Granted, I used Centura Custard cups, because they are 6 oz and the perfect depth to fit in the skillet.  They are not only thinner than standard ceramic ramekins, but the walls are also thinner than the Pyroceram French White ramekins I normally use for baked Custard.

My 4 oz French White ramekins are too shallow and wide to get 6 of them into the skillet.  The other nice thing about the Centura Custard cups (some are marked as Pyroceram Tableware) is that they fit perfectly on the Centura saucers, just like a tea/coffee cup would.  This makes serving a little more elegant.

Electromatic Skillet Custard

2 cups Whole Milk
2 large Eggs
1/3 cup Granulated Sugar
1/4 tsp Salt
1/8 tsp Freshly Grated Nutmeg
3/4 cup Water (the recipe calls for 1/2 cup, but it's not quite enough)

Corningware Electromatic Skillet Hot Plate Base and SK-10 Skillet of your choice, with P-12-C lid
CorningWare P-55/P-64 Sauce Maker (1 quart)
4 Centura (Pyroceram) 6 oz Custard Cups (these were made of the Suprema "Pyroceram" formula as well)
optional - Pyrex Opal 443 Bowl

Pour the Milk into the P-55/P-64 Saucemaker and place over medium-low flame, heating until a film begins to develop on top.

Place the SK-10 on the Electomatic Hot Plate Base and begin preheating the skillet to 250F degrees.

In a medium bowl (a Pyrex Opal 443 works nice for this) combine 3 Eggs with the Sugar & Salt.

Whisk well to combine.

When the milk is hot, begin slowly pouring it into the Egg/Sugar Mixture, whisking constantly to prevent curdling.

Strain the custard through a fine mesh strainer and back into the P-55/P-64 Saucemaker (this will make pouring in the custard cups easier and remove any accidentally cooked bits of egg)

Divide the custard between the four 6oz Custard Cups.

Sprinkle with freshly grated Nutmeg.

Place them in the preheated Electromatic Skillet.

Pour in the water.

Cover and Cook for 13-15 minutes, or until a knife inserted halfway between the center and the rim comes out clean (you want the very center to still be a little jiggly)

Remove the Custard Cups from the Skillet and allow to cool for 20 minutes before refrigerating.

Serve with Coffee...  Though some fresh berries are always nice too...

Aaaaaaaaah... I love Custard!

Where is your Corning Ware??

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