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Old 14.07.2010, 02:12
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Re: Custard - Questions for UKers and maybe those from the RoI

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Not if you do it right.
I find that hard to swallow...
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  #22  
Old 14.07.2010, 02:13
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Re: Custard - Questions for UKers and maybe those from the RoI

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And Custard is made to impress. Ooooohhhh dear curdling egg gods please help me.
Yep, that's pretty much what I said. Made the attempt anyway - once - to be rewarded by the praise that mine was "delicious... if I close my eyes I can almost imagine I'm eating it straight out of the tin."

My advice: forget the custard, make rhubarb crumble. Crumble occupies very nearly the same place in the English male culinary psyche, is even easier to make, plus it levels the psychological and culinary playing field. When you make crumble at least you know you're competing with his mother, not with some tin somewhere.

Making homemade custard is like making homemade Cheetos: the better it is, the more authentic he will secretly wish it were. Just don't.
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Old 14.07.2010, 02:14
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Re: Custard - Questions for UKers and maybe those from the RoI

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I find that hard to swallow...
Well you need to HTFU.
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Old 14.07.2010, 02:16
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Re: Custard - Questions for UKers and maybe those from the RoI

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Making homemade custard is easy.
Fixed that for you

See the goddess of British cooking that is Delia
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Old 14.07.2010, 02:18
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Re: Custard - Questions for UKers and maybe those from the RoI

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Spotted Dick ?
That's what she said.
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Old 14.07.2010, 02:22
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Re: Custard - Questions for UKers and maybe those from the RoI

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Fixed that for you

See the goddess of British cooking that is Delia
Done that. It was nice - I was quite satisfied with it - but apparently not quite metallic enough for certain tastes.
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Old 14.07.2010, 02:26
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Re: Custard - Questions for UKers and maybe those from the RoI

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My advice: forget the custard, make rhubarb crumble.
Rhubarb crumble without custard? How's that ever going to work?
.
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Old 14.07.2010, 02:39
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Re: Custard - Questions for UKers and maybe those from the RoI

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I only like custard with stuid amounts of protien in it.
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Rhubarb crumble without custard? How's that ever going to work?
.
Too true, apple pie can be served with ice cream or even pouring cream, but rhubarb crumble simply must be paired with a good custard. Consistency of double cream is the order of the day and Natasha is tonight's drunk poster.
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Old 14.07.2010, 02:54
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Re: Custard - Questions for UKers and maybe those from the RoI

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Natasha is tonight's drunk poster.
Sounds to me like she has had quite a belly full
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  #30  
Old 14.07.2010, 02:58
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Re: Custard - Questions for UKers and maybe those from the RoI

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Rhubarb crumble without custard? How's that ever going to work?
.
That was my first thought, but I think she's saying concentrate on the crumble and use ready-made custard.

Sounds like a good call to me. (Though I was brought up on Bird's Custard Powder custard)
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Old 14.07.2010, 07:24
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Re: Custard - Questions for UKers and maybe those from the RoI

Maybe this video will help?

http://www.videojug.com/film/how-to-...nglish-custard


One of the differences I notice in that video compared to when I've seen it made on a televised cooking show is that on the cooking show, they wanted you to "temper" the egg yolks and then pour them into the pan on the stove.

In the video, they want you to slowly pour the contents of the pan into the egg yolks while whisking (thereby "tempering" as you go) and then pour the lot back into the pan on the stove.

I think that either way requires a bit of a steady hand (maybe a 2nd person to hold the hot pot while you stir!) but the second way seems a bit easier to avoid curdling the eggs.



On the other hand... if one is skittish of the eggs, perhaps a cooked vanilla pudding might do? This pudding worked pretty well when my mother has made cherry vanilla pie.
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Last edited by Peg A; 14.07.2010 at 07:27. Reason: another recipe
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Old 14.07.2010, 08:30
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Re: Custard - Questions for UKers and maybe those from the RoI

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My advice: forget the custard, make rhubarb crumble.
Helas, he wants custard. Besides, I am French so I make my rhubarb crumble with a meringue and it is yummier.
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Vanilla pudding might do?
I'm still trying to figure out if it should be runny or set like pudding! Using eggs are no problem btw, its just how much I should thicken it if at all.
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  #33  
Old 14.07.2010, 08:46
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Re: Custard - Questions for UKers and maybe those from the RoI

Custard should be poured onto said pudding, so the answer is runny.
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Old 14.07.2010, 09:10
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Re: Custard - Questions for UKers and maybe those from the RoI

Runny but viscous
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Old 14.07.2010, 10:01
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Re: Custard - Questions for UKers and maybe those from the RoI

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I'm still trying to figure out if it should be runny or set like pudding! Using eggs are no problem btw, its just how much I should thicken it if at all.

it should be inbetween the two
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Old 14.07.2010, 11:14
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Re: Custard - Questions for UKers and maybe those from the RoI

If you've ever had apple strudel with vanilla sauce, it should be the same consistency as the vanilla sauce...

Like a creme brulee before it's put in the oven, but slightly thicker.

Does that help?
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Old 14.07.2010, 11:28
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Re: Custard - Questions for UKers and maybe those from the RoI

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Runny but viscous
Yes, runny, viscous and homogenous!! v. important.. nice and smooth Oh yummy... I make my own regularly, never curdled yet and ohhhh how my Brit friends are impressed...
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  #38  
Old 14.07.2010, 13:05
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Re: Custard - Questions for UKers and maybe those from the RoI

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Helas, he wants custard. Besides, I am French so I make my rhubarb crumble with a meringue and it is yummier.

I'm still trying to figure out if it should be runny or set like pudding! Using eggs are no problem btw, its just how much I should thicken it if at all.

From what I gather, it seems that it depends upon how it is to be eaten.

If it is a topping for something, more runny like a thick sauce. If it is the cream in a trifle, more like pudding in the US (like the cream in tiramisu).

At least, that's my American understanding of all this.

Me, I tried some canned pudding stuff here and it was very runny compared to what I expected... it sounds like THAT is the consistency you'd want for your custard. Personally, I'd like some regular Jello pudding.
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Old 14.07.2010, 13:43
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Re: Custard - Questions for UKers and maybe those from the RoI

to me (south african) custard is almost as runny as yogurt...and as thick - to pour over tipsy tart or apple cake
i also make it thicker, and then we eat it as a meal...
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Old 14.07.2010, 13:43
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Re: Custard - Questions for UKers and maybe those from the RoI

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I'm still trying to figure out if it should be runny or set like pudding! Using eggs are no problem btw, its just how much I should thicken it if at all.
It should be thicker than gravy, but definitely pourable if you're serving it with crumble.

Thin enough to pour, but thick enough to stick to your spoon and cover the crumble. If you can still see the top of your crumble then it's too thin.

And yes, the custard needs to go over the crumble. Sitting the crumble next to an ornate puddle of custard coulis is unlikely to impress.

If you need somebody to come and sample and constructively criticise your custard and your crumble then just yell.


P.S. - I think you're making a mistake replacing the crumble with merangue, but laissez-faire la femme fatale qui fait la crème de la crème au cas l'esprit de corps devient sang-froid, as we say in Yorkshire.
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