Apple and blackberry crumble and...

[bi0boy]

I forgot to buy custard. So what should I have it with

I mean, I could go out again especially to get some custard. Maybe that's the best option?

 

[cesare]

Have you got eggs, sugar and milk?

 

[RedDragon]

Tut, I thought this was gonna be a tech thread.

 

[pogo 10]

I forgot to buy custard. So what should I have it with

I mean, I could go out again especially to get some custard. Maybe that's the best option?

Cream, hmm goes lovely with blackberries oozing down.

 

[bi0boy]

Have you got eggs, sugar and milk?

Yes! Yes I do.

What can I do with them

 

[bi0boy]

Oh I have a vanilla pod too. That's got to be good, right?

 

[ruffneck23]

i thoguht you were talking about the end of phones as we know it

 

[cesare]

Yes! Yes I do.

What can I do with them

You can make your own vanilla flavoured custard now

 

[bi0boy]

You can make your own vanilla flavoured custard now

I always thought custard was fiendishly complicated to make.

So would this work without the cream and using semi-skimmed milk?

 

[fredfelt]

I don't know if there is any difference between the two but you can make Creme Anglaise

 

[cesare]

I always thought custard was fiendishly complicated to make.

So would this work without the cream and using semi-skimmed milk?

Yes, it should do. I've never added cream to real custard and it's been fine. Semi skilled milk is ok too, it won't be as rich but that's fine. Just don't let the milk boil!

 

[bi0boy]

ok cool, I don't have a whisk but I'm sure anything with enough sugar and vanilla in will edible.

 

[cesare]

ok cool, I don't have a whisk but I'm sure anything with enough sugar and vanilla in will edible.

The whisk isn't that important as long as you get a smooth egg yolk and sugar paste. I use a wooden spoon tbh. The egg yolks are the thickening agent, and the slow simmer is to get them to work their magic without scrambling in too high a heat.

 

[farmerbarleymow]

Cream, hmm goes lovely with blackberries oozing down.

My thinking too. Cream is much nicer than custard anyway. Preferably double cream.

 

[Cid]

I usually go for vanilla ice cream with blackberry and apple, like the hot/cold combination.

 

[barney_pig]

I usually go for vanilla ice cream with blackberry and apple, like the hot/cold combination.

When we eat at my mum in laws, she serves a crumble, or pie, with a "would you like custard, cream or ice cream, barney?" My answer is always "yes please."

 

[bi0boy]

Fuck

 

[bi0boy]

Custard too runny, added more potato flour (no corn flour), still too runny like water. Added more, still too runny. Added more, still runny. OMG it's congealing. I now have a lump. Tried adding some cold milk and it's kind of a paste now. Bet it will taste nice though

 

[andysays]

Yes, it should do. I've never added cream to real custard and it's been fine. Semi skilled milk is ok too, it won't be as rich but that's fine. Just don't let the milk boil!

If we had proper training programmes in this country, all our milk could be fully skilled and we would be able to return to our once-proud position of world leaders in the manufacture a full range of milk-based products

 

[cesare]

If we had proper training programmes in this country, all our milk could be fully skilled and we would be able to return to our once-proud position of world leaders in the manufacture a full range of milk-based products

Oops

 

[cesare]

Custard too runny, added more potato flour (no corn flour), still too runny like water. Added more, still too runny. Added more, still runny. OMG it's congealing. I now have a lump. Tried adding some cold milk and it's kind of a paste now. Bet it will taste nice though

How long did all that take?

 

[bi0boy]

How long did all that take?

5 minutes?

 

[cesare]

5 minutes?

It does tend to stay runny until you've simmered it for a while. I tend to use less milk than recipes call for cos I like thick custard, but not everyone does. I should have mentioned that earlier perhaps, sorry.

 

[andysays]

I made crumble for the first time in ages a few days ago, after picking some rhubarb on my allotment. I'd had it with ready-made custard, and the combination of hot crumble and cold custard worked pretty well.

I've got more rhubarb and some apples that need using up, so more crumble's on the menu today, this time with greek yogurt