Best pot for custards? (egg based ice cream base)
I am curious what people consider the best pot for cooking ice cream bases. My basic recipe based on Chez Panisse Desserts is 4 cups heavy cream, 2 cup half-and-half, 12 yolks. This makes 2 quarts. I like to be super careful about Salmonella so I cook this until I measure 175 F inside the base, not touching the bottom.
What I have today is a fully-clad "saucier" Cuisinox Elite 3.7 Quart Chef's Pan
http://www.amazon.com/Cuisinox-Elite-... which works OK: easy to stir, easy to clean, but inevitably some egg gets cooked on the bottom and I end up with a few tablespoons of sweet omelette when I strain the base. I am wondering if there are better alternatives?
Further info: I have an electrical top, soon to be replaced by an induction top, and I use a wood spoon to stir.
Many thanks! -- cf
- Aside from the pan, I always use a whisk not a spoon to stir.
- I use my 3 qt All-Clad Saucier for my custards and quite happy with it.
- I found the following link helpful, so I past it. Hope it helps.
Your cuisinox looks nice. How do you like it? Is it made in Canada?
I too use a 3 quart AC saucier and whisk. Works perfectly on my electric smooth top. I also like to strain the custard after cooking. The Oxo double rod strainer ($18-25 depending on size) is the perfect mesh for finishing into a perfectly smooth creme brulee, pots de creme, and other custards.
I bought my 3qt finally in January this year. Before I used a saucepan and hated the corner. I was not sure which size is better, 2 qt or 3 qt but found some very valid advices in this thread. I am very happy to get the 3qt especially for whisking.