What is it? Is it set or runny (crème anglaise)? After making the less than edible but structurally interesting Pavlova, my newest challenge to impress is "custard" . Can anyone help me? Thank you in advance!

It depends.

It's certainly nothing like creme anglais, whatever that might be.

One word.

Ambrosia Custard

Link to Britshop and Birds Custard

Blasphemous troll !

That's two, but what is it? Is it like pudding? A flan? Or that disgusting thing that one Grandmother made similar to wallpaper paste but less tasty.

It depends on whether you're eating a custard cream, a custard tart, a custard pie, apple crumble and custard or cold custard out the tin.

Custard isn't a dessert sauce.

Custard is a state of mind.

And Custard is made to impress. Ooooohhhh dear curdling egg gods please help me.

I only like custard with stuid amounts of protien in it.

As DB said....it depends...

Custard can be used either hot or cold to pour over desserts (much the same way as cream) like trifle, sponge, spotted dick, apple pie or it can be used as a dessert base and baked or cooked such as egg custard, crème caramel etc...

Come again?

That's what she said.

Handy hint - To stop curdling, have a sink of cold water at the ready and if the mixture starts to split, plunge the pan into the water and keep whisking.

Oooh... don't stop! Don't stop!

Yep, custard and innuendo, the cornerstones of the British Empire.

Now we all know why Elephants paint the soles of their feet yellow don't we...

So, there are something like 5-10 ways of making it and to impress I've to make them all.


Ohhhhh nooooo, this is going to be like the Pavlova disaster but with many versions.

Spotted Dick ?

Just gargle it baby.

That is bound to do the trick.

Saucy minx.

That's quite a gag...

Not if you do it right.