August 17 National Vanilla Custard Day #NationalVanillaCustardDay. I don’t know about you but I’m not one for Frozen Custard but at times Charlie will eat Frozen Custard and David likes it a lot. What about you?
National Frozen Custard Day is celebrated on August 8th each year. Frozen Custard is the perfect Summer treat with its smooth texture and deliciousness. Frozen Custard is even quite simple to make and is typically prepared fresh at the place of sale. It is a beloved dessert across the globe and on National Frozen Custard Day you can get in on the fun by eating frozen Custard.
The idea of Custard is not new, rather fairly ancient. The idea of cooking Milk with Eggs to make it thick dates back to at least the Romance times and it’s even mentioned in Apicius. Probably, it could be even older than that.
Later In the 17th Century, Fruit Creams started gaining popularity and Custards began to be made as individual dishes or bowls instead of just fillings or Crust. While Custard is quite similar to Ice Cream, the United States Food and Drug Administration mandates that frozen Custard products must contain at least 10% of Milk fat and 1.4% Egg Yolk solids.
It was in 1919, that the frozen Custard was invented in Coney Island, New York. Two Ice Cream vendors by the names of Archie and Elton Kohr realized that when they added Egg Yolks to Ice Cream, it resulted in a product that was smoother in texture and helped the Ice Cream stay cold for a longer duration which was perfect for hot Summer afternoons. During the first weekend of them selling frozen Custard, they ended up selling 18,640 cones on the Boardwalk itself.
Frozen Custard started gaining immense popularity throughout the Midwest and Milwaukee, Wisconsin, which actually came to be known as the “unofficial frozen Custard capital of the world.” Frozen Custard Day falls right during the Summer months, making Frozen Custard the perfect dessert to enjoy to beat the heat. Frozen Custard is so simple to prepare and it is even easily available in local stores. On National Frozen Custard Day, grab a bowl of frozen Custard and bask in the glory of a sweet haven.
Let’s Celebrate National Frozen Custard Day
- \National Frozen Custard Day can be best celebrated by making frozen Custard!\
- A lot of shops sell good quality frozen Custard. If you can’t make Custard, you can purchase Custard but remember you can go local relish a Mom & Pop Custards Shop. You can even send a surprise Custard to a loved one and make their day.
- If you have the opportunity you should sign up for a baking class where they teach you how to make desserts including frozen Custard. Then you can put your knowledge to the test and surprise your family with expertly made frozen Custard.
Fascinating Facts About Custard
- Custard can be a thin pouring Sauce (Crème Anglaise) to the thick Pastry Cream (Crème Pâtissière) or frozen Custard.
- The name comes from ‘Croustade,’ which refers to the Crust in which the dish was baked.
- Ice Cream can be eaten over several days if stored correctly, frozen Custard is best eaten fresh.
- In the Middle Ages, Custards baked in Tarts were quite popular.
- There is a type of savory which is savory and that is Quiche, which is a French Tart with a filling of Custard and other ingredients.
Why We Love National Frozen Custard Day
- If you have the opportunity today Frozen Custard uses very few ingredients and is super easy to make. If you’re one of those who want to learn how to make desserts, you can start with Vanilla Custard.
- Frozen Custard is best enjoyed in the Summers and it’s only fitting that it is celebrated in August. Frozen Custars is widely loved by people across the globe.
- Frozen Custard and Ice Cream come real close except for the difference of one ingredient and the texture and temperature. Anyone who loves Ice Cream is surely going to love frozen Custard.
Vanilla Custard
Prep Time; 15 mins Cook Time: 10 mins: Chill Time 3 hours Total Time: 3 hours 25 mins
Servings: 8 servings Yield 4 cups
Ingredients
- 3/4 cup (150g) sugar
- 1/4 cup (28g) cornstarch
- 1/4 teaspoon kosher salt
- 6 large egg yolks
- 2 cups (480ml) whole milk
- 1 cup (240ml) heavy cream
- 2 tablespoons (28g) unsalted butter
- 1 tablespoon vanilla extract
Combine the dry ingredients:
- In a medium, heat-proof mixing bowl, whisk together the sugar, cornstarch, and salt.
- Whisk in the egg yolks:: Add the egg yolks and whisk until the mixture is pale and smooth, about 1 minute. If your mixing bowl doesn’t have a non-slip bottom, place the bowl on a damp towel so it doesn’t slide in the next step. Keep your bowl close by the stove.
- Whisk in the egg yolks:: Add the egg yolks and whisk until the mixture is pale and smooth, about 1 minute. If your mixing bowl doesn’t have a non-slip bottom, place the bowl on a damp towel so it doesn’t slide in the next step. Keep your bowl close by the stove.
- Temper the egg yolks: As soon as the milk and cream come to a simmer, take the pan off the heat. With one hand, slowly pour the hot milk into the yolk mixture a splash at a time, while whisking constantly with your other hand. The damp towel under the mixing bowl should prevent it from sliding around while whisking.
- Cook the custard:: Pour the custard back into the saucepan and cook over medium-low heat, whisking constantly, until the custard begins to simmer and thickens, about 5 minutes. Once it begins to gently bubble, continue to cook, stirring constantly, for 30 seconds longer to cook out the starch.
- Whisk in the butter:: Remove the custard from the heat. Whisk in the butter until melted and completely incorporated. Stir in the vanilla extract.
- Strain and chill:: Pour the custard through a fine-mesh strainer into a medium bowl and cover with plastic wrap directly on the surface of the custard. Refrigerate until cool, at least 2 hours.
Stir, serve, and store:
Thank you,
Glenda, Charlie and David Cates
