National Chocolate Custard Day
There are a variety of different ways to make a custard, but most of them are made with some form of sweetened milk, cream, or cheese that is cooked with eggs and sometimes a thickening agent such as gelatin, cornstarch, or flour. Some of them are very thin and some of them are incredibly thick.
And they can come in a multitude of flavors as well. However, there’s one form of custard that stirs our hearts more than the rest and that is chocolate custard.
This is a creamy, delicious dessert that not only has a place at our dinner table but now has a place on the calendar thanks to a holiday known as Chocolate Custard Day. This is a holiday observed on the 3rd of May each year and encourages all of us to eat more chocolate custard.
Some Quick Custard Facts
Let’s quickly go over some of the facts about custard that we’ve learned during the course of our research on Chocolate Custard Day. Let’s look at them below.
- Frozen custard closely resembles ice cream but typically has a denser consistency.
- Ted Drewes in St. Louis, Missouri has been selling frozen custard since 1929.
- Flan is an egg custard that’s baked in a dish coated in caramelized sugar. When the dish is upturned it forms its own sauce.
- Crème Brûlée is a baked custard that is caramelized under a broiler or with a hand-held torch.
Observing Chocolate Custard Day
To observe this holiday all a person has to do is choose to make or buy some chocolate custard. If a person is going to attempt to make their own custard, however, they are going to have to think about a few things first.
They’ll have to decide whether they’re doing a bake or no-bake custard, whether they’re enjoying it in custard cups or in some other way such as a chocolate custard pie, and whether they’re eating it alone or making enough for friends and family members.
Once this has all been decided and the chocolate custard has been made, they can then post a picture of it on the Internet using the hashtag #ChocolateCustardDay. Let us all see your delectable creation.