theherd123 Posted July 13, 2007 Share Posted July 13, 2007 Having just made peach crumble for tea/dinner/evening meal/supper/whatever i just wondered how you like your custard or cream with your desserts! Im an 'around' person as i like my dessert seperate from my custard so tonight my peach crumble was an island in my bowl whereas my OH is an 'all over' person and likes his dessert soaked in custard Just wondered what you like? *NOTE - Claret we know you like to lick custard off folks but please resist temptation here! Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted July 13, 2007 Share Posted July 13, 2007 I'm an all over kind of person. The more custard or cream, the better . Quote Link to comment Share on other sites More sharing options...
moochoo Posted July 13, 2007 Share Posted July 13, 2007 I'm not a custard lover but cream definitely all over - the pudding Quote Link to comment Share on other sites More sharing options...
Christian Posted July 13, 2007 Share Posted July 13, 2007 Cold custard on the side of the crumble! OH likes hot custard all over the pud! Quote Link to comment Share on other sites More sharing options...
Chicken deficient Posted July 13, 2007 Share Posted July 13, 2007 Ideally the pudding needs to be in quite a discrete lump in the middle of a deep bowl. Then the custard has to be poured in AROUND the pudding, as high as you can get it without the top of the pudding getting covered. Also, it has to be REALLY hot, as in inedible, so that I don't just wolf the whole lot down without enjoying it Now I want a pudding! Quote Link to comment Share on other sites More sharing options...
Guest Posted July 13, 2007 Share Posted July 13, 2007 Definitely on the side! at school I always asked for custard on the side and the dinner ladies always said 'You'll still have to eat it' Then I had to explain I wanted to eat it, just not mixed together. Same with gravy - only on the meat, not all over the vegetables too. Quote Link to comment Share on other sites More sharing options...
bronze Posted July 13, 2007 Share Posted July 13, 2007 Ideally the pudding needs to be in quite a discrete lump in the middle of a deep bowl. Then the custard has to be poured in AROUND the pudding, as high as you can get it without the top of the pudding getting covered. Also, it has to be REALLY hot, as in inedible, so that I don't just wolf the whole lot down without enjoying it Now I want a pudding! ditto Quote Link to comment Share on other sites More sharing options...
ali-s Posted July 13, 2007 Share Posted July 13, 2007 I like my custard cold served with green jelly Quote Link to comment Share on other sites More sharing options...
Snowy Posted July 13, 2007 Share Posted July 13, 2007 Custard cool, thick and all over! Yummmm! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted July 13, 2007 Share Posted July 13, 2007 *NOTE - Claret we know you like to lick custard off folks but please resist temptation here! Only if it's Gary Rhodes Emma I'm an all over person, hot custard that is. I don't really like cream Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted July 13, 2007 Share Posted July 13, 2007 Hot runny custard, no lumps and it can be all over the top of the pudding I can't bear it with a skin though and I DON'T like blancmange Ginette, I don't like gravy over my vegetables either! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted July 13, 2007 Share Posted July 13, 2007 I love skin and lumps! Quote Link to comment Share on other sites More sharing options...
Olly Posted July 13, 2007 Share Posted July 13, 2007 I love skin and lumps! You can have mine then, Claret! Hot, thick custard (definitely no lumps ) and yes, surrounding the crumble, not drowning it - then you can mix a bit in with each spoonful of pud. And preferably extra custard in the jug, so that you can top up when you've used it all up! want some custard now ... great thread! Quote Link to comment Share on other sites More sharing options...
Guest Posted July 13, 2007 Share Posted July 13, 2007 Forgot to mention i like it really thick, but no lumps or skin. And I like either real egg custard or Bird's Custard powder, nothing else. I don't make custard very often and I'm trying to use up the Bird's powder and just use proper eggs, but I hadn't thought about the egg content of the powder. Is that free-range Buffie? Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted July 13, 2007 Share Posted July 13, 2007 I like my custard cold served with green jelly I absolutely hate green jelly! And I can't abide cream! Custard has to be slightly thick, but not lumpy or with skin, but poured all over the pud. Quote Link to comment Share on other sites More sharing options...
starboyhull Posted July 14, 2007 Share Posted July 14, 2007 Custard has to be slightly thick, but not lumpy or with skin, but poured all over the pud. Have to agree with you there....Skin on custard Quote Link to comment Share on other sites More sharing options...
Lesley Posted July 14, 2007 Share Posted July 14, 2007 Ginette - I don't think custard powder has any egg in it? - just coloured, sweetened cornflour? Hot custard, definitely to the side, and I like skin and lunps! Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted July 14, 2007 Share Posted July 14, 2007 I love Custard, but can't remember the last time I had it I am an all over girl, with as much skin as possible Quote Link to comment Share on other sites More sharing options...
Cate in NZ Posted July 14, 2007 Share Posted July 14, 2007 Custard: all over, masses of it, runny (can't abide thick custard), piping hot and positively no lumps or skin. Cream: the opposite, thick served in a small dollop on the side of the plate so I can scoop up a tiny amount with each mouthful. So, not fussy at all really Quote Link to comment Share on other sites More sharing options...
Guest Posted July 14, 2007 Share Posted July 14, 2007 Ginette - I don't think custard powder has any egg in it? - just coloured, sweetened cornflour? Good news, thank you Lesley. Quote Link to comment Share on other sites More sharing options...
chocchick Posted July 14, 2007 Share Posted July 14, 2007 I'm an island or on the side person too as you can mix the right amount in. Some puddings are rich (chocolate ) and the custard takes that away so you need quite a lot, other things are nicer on their own. Cream can be too much generally and I hate squeezy "fake" cream. My Mum's trfiles with custard and cream are delicious though, and cream on scones. Oh I like banana and ice-cream AND cream. Quote Link to comment Share on other sites More sharing options...
theherd123 Posted July 14, 2007 Author Share Posted July 14, 2007 Any desserts you dont like either with or without cream Chocy? Quote Link to comment Share on other sites More sharing options...
Jules. Posted July 14, 2007 Share Posted July 14, 2007 All over for them both We only really get pudding when we go to my parent's to eat..... i could just eat some apple crumble now Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted July 14, 2007 Share Posted July 14, 2007 I'm an all-round but not on-top kinda gal.....and my fave is Sainsbuy's fresh vanilla custard straight from the carton Quote Link to comment Share on other sites More sharing options...
chocchick Posted July 14, 2007 Share Posted July 14, 2007 Any desserts you dont like either with or without cream Chocy? er not keen on ones with pears/apricot/peach/dates, but if mixed in don't mind Quote Link to comment Share on other sites More sharing options...
