DYK: Vanilla Custard

DYK: Vanilla Custard

The internet is full of fabulous facts about everything from current events to the history basket weaving. Because of this, as we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know. We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?”

For today’s Did You Know fun food facts we will look at Vanilla Custard.

vanilla custard

The Facts: Vanilla custard has been around since the Middle Ages, and was traditionally used as a pie filling. (A very simple custard tart was a popular dessert during that time period.)

  • Although the ingredient components are simple enough, the preparation requires some precision: Custards must only undergo gentle heat to avoid curdling — though candy thermometers can help avoid this, provided that the custard is removed from heat when it reaches 170 degrees.
  • Today, custard is an important component in many dessert recipes including éclairs, trifle, and Boston cream pie.
  • August 17th is National Vanilla Custard Day.
  • Vanilla Custard also can be called by many names including crème pâtissière, stirred custard, boiled custard, soft custard, light custard or creme anglaise and even flan.

 

Richard is an architect by degree (Lawrence Technological University, Southfield, Michigan) who began his career in real estate development and architectural planning. In September of 2010 he created Mobile Cuisine Magazine to fill an information void he found when he began researching how to start a mobile hotdog cart in Chicago. Richard found that there was no central repository of mobile street food information anywhere on the internet, and with that, the idea for MCM was born.

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