LJ's Chooks Posted January 19, 2009 Share Posted January 19, 2009 ...make custard. Why is it that the whole world can make fresh custard except for me.... can somebody please give me a foolproof method... mine always goes grainy or ends up more like scramble than custard OH wonders why i bother, but i'm sick of having to buy tesco's finest vanilla custard and hiding the packaging when people come to visit. All advice and recipies welcome. Thank you..... Quote Link to comment Share on other sites More sharing options...
Mrs Webmuppet Posted January 19, 2009 Share Posted January 19, 2009 I use Birds custard powder. Get one pint milk, pour most of it in a pan and heat slowly. Put two level table spoons powder & one table spoon sugar in a jug and add the milk thats not in the pan and stir until its not lumpy.The pour the warm milk into the jug and stir rapidly. Pour the jug contents into the pan and put back on the stove. Heat slowly but KEEP STIRRING. Don't stop otherwise it goes lumpy, it will slowly thicken. If it does go lumpy fret not............get the hand blender and blitz it Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted January 19, 2009 Share Posted January 19, 2009 I use this recipe and it works a treat every time: Ingredients 570ml/1 pint milk 55ml/2fl oz single cream 1 vanilla pod or ½ tsp vanilla extract 4 eggs, yolks only 30g/1oz caster sugar 2 level tsp cornflour Method 1. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. 2. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar). 3. Whisk the yolks, sugar and cornflour together in a bowl until well blended. 4. Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk. 5. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. 6. Pour the custard into a jug and serve at once. 7. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming. If you're in a hurry though, the Waitrose vanilla custard is divine and it contains free range eggs. Quote Link to comment Share on other sites More sharing options...
LJ's Chooks Posted January 20, 2009 Author Share Posted January 20, 2009 Thanks Claret... we can always rely on you to come up with the answer.... Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted January 20, 2009 Share Posted January 20, 2009 Not always, if the phone rings when I'm making it then it's so long perfect custard! Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted January 20, 2009 Share Posted January 20, 2009 Claret: can one use whole eggs instead of just yolks? My stock of egg whites in the freezer is getting out of hand...must make meringues soon! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted January 20, 2009 Share Posted January 20, 2009 Err, no. Sorry Somewhere here is a list of recipes that use egg whites... this question does come up quite a lot Quote Link to comment Share on other sites More sharing options...
