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Custard

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chixchix
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Custard

Postby chixchix » Thu, 31 Jul 2008 1:54 pm

:) hii all ,can anyone teach me how to make some real good custard..usually I just use the Bird Brand Custard Powder, but is there any other way to whip up a good custard ?

Thanks! :P

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Re: Custard

Postby ksl » Thu, 31 Jul 2008 2:18 pm

chixchix wrote::) hii all ,can anyone teach me how to make some real good custard..usually I just use the Bird Brand Custard Powder, but is there any other way to whip up a good custard ?

Thanks! :P
Depends what you are using it for, egg custard normally for cakes, dash them with nutmeg. There's bound to be a recipe on the internet. UK custard pie!

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Postby Isambard » Thu, 31 Jul 2008 2:35 pm

Try Delia Online.

Delia Smith is the queen of British cooking - in my opinion - and writes easy to follow, no-nonsense recipes.

http://www.deliaonline.com/recipes/trad ... 71,RC.html

She also writes a recipe for custard tart, also on this site.

Mmm...custard tart.... =P~

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Postby sillingw » Thu, 31 Jul 2008 4:16 pm

my favorite recipe site is: www.epicurious.com

My best custard recipe was: http://www.epicurious.com/recipes/food/ ... UCE-241647

only difference, I used a double broiler (you can use a basin inside a pan of water. but with real Vanilla - delicious

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Postby durain » Thu, 31 Jul 2008 6:23 pm

Isambard wrote:Try Delia Online.

Delia Smith is the queen of British cooking


nigella is my queen. :P

P&C, concur?

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Postby Isambard » Thu, 31 Jul 2008 6:48 pm

I'm female so all the Nigella-arch-flirtiness-thing gets my goat!

Mind you I've just bought the excellent Nigella Express book so am now willing to shelve my prejudice for the sake of roast poussin, quick chilli and that lemon linguini thing.

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Postby chixchix » Thu, 31 Jul 2008 8:50 pm

sillingw wrote:my favorite recipe site is: www.epicurious.com

My best custard recipe was: http://www.epicurious.com/recipes/food/ ... UCE-241647

only difference, I used a double broiler (you can use a basin inside a pan of water. but with real Vanilla - delicious


hey but where to get the vanilla pod ?? how does custard taste with eggs ??
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Postby Isambard » Thu, 31 Jul 2008 9:20 pm

Try it - it's a life changing experience!

And I think you can get vanilla pods at Cold Storage but I'm sure more experienced forum participants will be able to confirm.

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Postby Petales Soufflez! » Thu, 31 Jul 2008 10:30 pm

When you're done with your vanilla pods, don't throw them away. A little stay in a jar of sugar does wonders for your sugar.

Meanwhile, Shermay's cooking school at Chip Bee Gardens sell top quality real Vanilla extract. You may wish to consider that to the more expensive vanilla pod or the fake vanilla thingy you get in most supermarkets.
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Postby ksl » Thu, 31 Jul 2008 10:37 pm

chixchix wrote:
sillingw wrote:my favorite recipe site is: www.epicurious.com

My best custard recipe was: http://www.epicurious.com/recipes/food/ ... UCE-241647

only difference, I used a double broiler (you can use a basin inside a pan of water. but with real Vanilla - delicious


hey but where to get the vanilla pod ?? how does custard taste with eggs ??


Egg custards in Singapore would make a fortune, providing they had the nutmeg spice on top. I have tasted custard pies here and in Taiwan, and they are not in the same class at all. Although i couldn't say if vanilla is added, I just remember my mum making them, they had to be slightly golden brown on top, to form the skin. the best part of the cake.

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Postby road.not.taken » Fri, 01 Aug 2008 4:42 am

[quote="chixchix] how does custard taste with eggs ??[/quote]

By definition a custard is made with eggs. Are you sure it's a custard recipe you're after?

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Postby chixchix » Fri, 01 Aug 2008 9:54 pm

Thats why i was confused ...when i buy the custard powder n cook it ...dont need to use eggs... but when I look at the English style,,...must use eggs :???:
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Postby earthfriendly » Sat, 02 Aug 2008 8:51 am

Asian custards (SG, taiwanese and honky style) are usually made from prepackaged mix. And they may not require fresh eggs in the ingredient. The other method is to make it from scratch. I did a custard sauce with grand marnier for a poached pear recipe. And the custard sauce turns out delicious. The primary ingredients are heavy cream, half and half, eggs and sugar.

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Postby durain » Sat, 02 Aug 2008 9:56 am

earthfriendly wrote:(SG, taiwanese and honky style)


honky style? :wink:

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Postby sillingw » Mon, 04 Aug 2008 9:53 am

and Vanilla - you just have to try, custard made with the powder and milk is OK, but no comparison to the real thing - vanilla essence is a poor substitute, but still better than powder and you did ask for a real good custard :D


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