G3, the new silly putty

Did you also think custard powder grows on custard trees?

 

Using the patented Mavis Beacon "Hunt&Peck" Technique, platypus

Ah. "Crème anglaise".

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Don't be absurd - everyone knows it's mined from custard quarries.

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Milk, cream, eggs, vanilla pod, egg yolks, sugar and cornflour (in
various quantities).

And very nice it is too when made properly. Made badly it tastes like
vomit.

Phil.

 

Custard powder is just cornflour with a few added flavours. It's what
most brits grow up thinking of as custard but is quite a poor
substitute for the real thing.

Compare and contrast:
http://en.wikipedia.org/wiki/Bird's_Custard
http://en.wikipedia.org/wiki/Custard
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It's egg yolks, not eggs, for 'real' custard. You also need to add
sugar and vanilla to make decent tasting custard.

 

The difference is in the taste - omelette = nice, custard = Satan's
boil puss.

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Of course not, its laid in the Birds factory.

 

Nah it isn't. That's _cold_ runny custard. I've never tried it hot as
it goes. I don't know what it'd taste like.

Real custard is British Army custard. Mmmmm.

 

Let's face it, they blow up caravans - what better recommendation can
there be?

 

ding dong!

Rachel Grant perhaps?

 

Have you ever eaten an ommelette? And custard? In which case, I
suggest you answer your own question[1].

It's a bit like asking what's the difference between beer and bread -
after all, they're both made with grains, yeast and water.


[1] The cooking method is explained in the wikipedia link, if you're
interested in what makes it different.
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Err, it tastes like custard. What did you expect, that it'd suddenly
taste like fish and chips?

If that's anything like school custard then yukk.

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You don't put milk in an omelette.

 

Then you're being given the wrong stuff. Crème anglaise contains heavy
cream, vanilla extract, egg yolks and white sugar and _no_ cornflour.

I can't remember school custard, but don't think it's the same,
otherwise I would have remembered. IYSWIM.

 

WTF? Did you read the rest of the thread, about real custard
containing no cornflour, or what?

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I always thought custard came in cans and you just emptied it into a
bowl then microwaved it.

 

It's Champ. He probably really can't tell the difference.

 

Many do.

 

I don't even add water. Just lots of heat.