vanilla flavored custard with honey and pistachio halva
While grocery shopping I happened upon some boxes of rennet tablets for making cheese, custard, and ice cream. I remember reading about custard made with rennet from 80 Breakfasts' blog a few weeks ago so I got 2 boxes (8 tablets per box) and experimented with whole, 2% fat, and fat free instant powdered milk. Of course, the whole milk tastes better but if you are on a low fat diet or the only available milk in your area is ultra pasteurized (UP), the powdered milk or fat free milk are not bad at all, as long as the fresh milk is not UP. I also have a large container of Lebanese pistachio halva which I crumbled on top of the vanilla flavored custard and drizzled a little sage honey. You can also add lemon, orange, or almond extract or diced canned fruits like peaches and pears, the recipes are inside the box. I will add ginger infused syrup with the next batch of vanilla custard.
The consistency of the custard is somewhat gelatinous but creamy, I can accurately describe it as more like taho (Chinese-Filipino soft tofu eaten with brown sugar syrup). I love that it is very light but so delicious. I also like that since there are no egg yolks, the custard doesn't taste eggy.
To make custards using rennet you will need a thermometer that reads from zero to 220 degrees F because the right temperature of the milk is essential to make the rennet work.
lemon flavored custard made with instant powdered milk
This rennet is called junket rennet which is fine for making custards and ice cream and also for some soft cheeses but not for hard cheese because it is weaker than regular rennet.
The 2% fat milk is the favorite in my house. It is light, creamy, excellent plain, but pairs very well with ginger syrup.
The 2% fat milk is the favorite in my house. It is light, creamy, excellent plain, but pairs very well with ginger syrup.