Good morning, welcome to our series sharing Food Holidays: August 17th, 2022. Would you take a look at which food were celebrating today and let me know if you want to celebrate this holiday or not. If my dad was here you can bet your bottom dollar we would be celebrating National Vanilla Custard Day. Since he isn’t would you like to join me in celebrating Vanilla Custard today why the kids are in school.
Facts about Vanilla Custard
- Custard is a variety of culinary preparations based on a cooked mixture of Milk or Cream and Egg Yolk.
- Depending on how much Egg or thickener is used, Custard may vary in consistency from a thin pouring Cauce Crème Anglaise, to a thick Pastry Cream used to fill Eclairs.
- Did you know the most common Custards are used as desserts or dessert sauces and typically include Sugar and Vanilla.
- Custard Bases may also be used for Quiches and other savory foods.
- Sometimes Flour, Corn Starch, or Gelatin is added as in Pastry Cream or Creme Patissiere.
There is nothing quite so delicious as Vanilla Custard, the rich creamy texture, the light and delicious Vanilla flavor, it’s the perfect ending our day. Custards are one of the most amazing desserts and have been eaten on their own, used to fill Pies, and even injected into Donuts.
History of National Vanilla Custard Day
The Custard traces its ancestry back to the days of Ancient Rome, and Custard Tarts were incredibly popular in the Middle Ages. Vanilla Custard is a delicious treat. Did you know Custards weren’t just made as a dessert? You could find Fruit Custards, Fish and Meat Custards, just about anything you could think of! Custards were truly a diverse type of food well loved throughout the ages.
There’s a lot of different ways to enjoy Vanilla Custard. Custard can be just amazing with toppings. Whether it’s a simple scoop of Whipped Cream or Raspberries, the subtle flavor of Vanilla compliments many different food types. What can you come up with for a dessert? How about a Strawberry Vanilla Custard Pie?
Thank you,
Glenda, Charlie and David Cates
