Discussion in 'General Discussion' started by Ricochet J, Feb 3, 2019.
Brainiac was a great show, loved it. But that stuff wasn’t custard.
Who the heck puts custard on sponge cakes?
What is wrong with the world?
Cold ambrosia with some tinned peaches or pears, and dont drain too much of the syrup away before serving
With chopped banana.
You’ve got to be kidding!
Custard and sponge cake goes together like bacon and eggs. It’s perfect.
I bet you eat weetabix cold as well.
There's another way?!
Anyway, custard goes on pies and tarts. And don't forget it.
Warm, with Jamaica ginger cake.
Ginger cake always stokes up warm memories of Ronnie Barker and Arkwright.
I was in the Scouts when I was a kid and Jamaica Ginger Cake & custard was always a staple when we were out somewhere on camp. Lovely stuff.
Obviously it goes on everything, but rhubarb crumble is clearly the best option and I’m staggered that wasn’t in the poll
Give this man a medal for the best answer!
Also with a gooseberry crumble, or any crumble or fruit filled pie. Or baked in a pastry tart case, or between layers of buttery pastry. Or with any good pudding. Nom nom nom
Has there ever been any reason to eat custard since WWII rationing ceased to be a thing? Or is oncoming economic collapse expected to return it to mainstream meals?
Only time I like it is when it's part of a trifle.
The reason is that it's incredible homemade birds custard. Mm
On crumble or in a trifle (the trifle must have jelly in in too).
on rhubarb and stem ginger crumble is my absolute favourite.
Custard is great with anything.
But I do love me some custard doughnuts!
Birds custard isn’t home made. It’s a ready made custard powder. You wouldn’t put a tablespoon of bisto in hot water and call it home made gravy would you?
Indeed it isn't!
No birds are killed in the process of making custard, at least not the stuff I make. Cream / milk, egg yolks, sugar, cornflour and vanilla is all that's needed. Some skip the cornflour but I do find it a bit too runny without it myself. Just gotta be careful not to overheat it and curdle it. Whether you should or not I like to give the yolks a good beating before adding the sugar, cornflour etc. I find it makes the custard smoother and lighter.
Now I want custard.....
I find it better than the stuff out of a tin. It's more like half-prepared custard, I suppose.
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