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Pap - An Old Fashioned Stovetop CustardPies, Pastries & Desserts
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Submitted by Barbara Landry - One of the best cooks in Franklin
on Tuesday, August 23, 2005
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| Makes: | 4 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 10 minutes |
| Ready In: | 40 minutes |
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There has often been confusion over the word "PAP". Some individuals call infant cereal = pablum, pap, but a true pap is a custard type dish that is rich in flavor. Pap is a stirred custard, also known as soft custard, custard sauce or, erroneously, boiled custard, is cooked on top of the stove and stirred to a creamy, but pourable, consistency. It includes custards made with or without starch, such as flour or cornstarch. The ingredients include whole eggs as well as egg yolks used to add body and richness. |
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| Ingredients |
| 2 cups Half n Half cream or a rich cream |
3 eggs |
| 3/4 to 1 cup sugar |
1/4 cup butter melted |
| 1/4 cup cornstarch |
1 tsp or more vanilla, ameretta or almond flavor |
| plus 2 egg yolks for richer pudding |
1/8 tsp salt |
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| | | Directions | In a separate bowl, whisk the 3 eggs (and the 2 eggs yolks if using for a richer pudding) the sugar, salt, cornstarch and the melted butter until fluffy. In a separate saucepan, heat the cream or cream and milk and the flavoring in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan). Do not boil. Add the heated cream very slowly to the egg mixture. Eggs need time to adjust to heat; they curdle if they're exposed to heat too quickly.
When refrigerating a just cooked or baked custard, let it cool about 5 - 10 minutes and then cover it with plastic wrap. Make sure it touches the surface of the custard to prevent the milk proteins from forming a thin crust on top when refrigerated. Pierce a piece of plastic wrap large enough to cover the custard in about a dozen places with the tip of a sharp knife or a toothpick; place pierced plastic wrap directly onto surface and refrigerate to set. |
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