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Post by Patrick on Feb 23, 2012 14:32:47 GMT
Anyone who's even glanced at this column in previous weeks will know that I have a decidedly unhealthy obsession with custard in all its glorious manifestations. Ice cream, quiche, crème brûlée, even fake custard – the kind that comes in a little cardboard pot with a picture of a bird on it – I'm not fussy.
That little yellow bird has good reason to look chirpy: the cornflour-laced stuff that has graced a billion steamed puddings is ambrosial, down to the very last lump. However, even I'd have to concede it's not custard. Not really. The Oxford Companion to Food explains that, strictly speaking, this "basic item of western cooking" is a mixture of eggs and milk, thickened by heat – and Birmingham chemist Arthur Bird developed his eggless version specifically to please his custard-loving but ovo-allergic wife (now there's a love story crying out for Hollywood treatment).
Gratifyingly, real custard comes in many forms, but here we'll be examining what used to be known, in Mrs Beeton's day, as custard sauce – the kind that's poured, rather than spooned, over the top of fruit crumbles and jam roly-polies. Or, of course, straight into one's mouth.Click for their selection of ideas. Personally, give me a tin of evaporated milk and Bird's powder anyday!  
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Post by aubrey on Feb 23, 2012 17:23:52 GMT
We had custard last night, with Yorkshire Parkin.
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Post by aubrey on Feb 24, 2012 11:47:24 GMT
You'd really have to like Meringue (I don't: take it or leave it, really) to use six egg yolks for anything (this is the first thing I thought of when I saw the recipe). Or is there something else you can use egg whites for?
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Post by trubble on Feb 25, 2012 15:20:45 GMT
If you have some leftover mashed potato, you can whisk an egg white through it then cook it in the oven and it gets quite fluffy - nice with a bit of grated cheese on top.
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chris & the giant peach
Lovely & Happy!
I spy with my little eye something beginning with....?[N4:#####]
Posts: 175
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Post by chris & the giant peach on Feb 25, 2012 16:12:52 GMT
If you have some leftover mashed potato, you can whisk an egg white through it then cook it in the oven and it gets quite fluffy - nice with a bit of grated cheese on top. Thanks Trubbs. I will try that recipe for custard tomorrow.  I have a treacle sponge.  |
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A.P.P.S
S C 
I have a treacle sponge. 