Seriously, how hard is it to make custard??
Seriously, how hard is it to make custard??
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R1 Indy

Original Poster:

4,508 posts

213 months

Thursday 23rd January 2014
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Kind of fancied a bit of custard to go with my pie.

So found a tub of birds in the cupboard, now I swear it used to be a case of add boiling water and stir??

But that clearly wasn't the case and it was going horribly wrong!

So I read the instructions and it said something about microwave for 6 mins

So I did but after about 2 it was exploding all over the microwave???

But here is the final result frownfrown



If I'm honest it tastes more like jelly than custard frown

Man I need a women frown

calibrax

4,788 posts

241 months

Thursday 23rd January 2014
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As I recall don't you add sugar and milk, rather than water? confused

obob

4,193 posts

224 months

Friday 24th January 2014
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You need milk not water. And just get ambrosia custard in a carton, way better.

Frenchda

1,344 posts

263 months

Friday 24th January 2014
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This is a made up story , I demand a custard test getmecoat

Frenchda

1,344 posts

263 months

Friday 24th January 2014
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This is a made up story , I demand a custard test getmecoat

trashbat

6,307 posts

183 months

Friday 24th January 2014
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I don't get it. So you own a small corner of toast. coffee

Yes milk. And you have to closely watch it in the microwave to catch it rapidly expanding and exploding.

MocMocaMoc

1,524 posts

171 months

Friday 24th January 2014
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Curse the tard who couldn't make custard!

ali_kat

32,154 posts

251 months

Friday 24th January 2014
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Add a splash of milk to powder in saucepan, stir until smooth. Add sugar & rest of milk, apply gentle heat & stir until boiled & thick.

Or the proper way

570ml/1 pint milk
55ml/2fl oz single cream
1 vanilla pod or ½ tsp vanilla extract
4 eggs, yolks only
30g/1oz caster sugar
2 level tsp cornflour

Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.
Remove the vanilla pod
Whisk the yolks, sugar and cornflour together in a bowl until well blended.
Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
Pour the custard into a jug and serve at once.
To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.

insurance_jon

4,096 posts

276 months

Friday 24th January 2014
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I think OP has confused birds instant (needs water) with birds custard powder (needs milk)

Tanguero

4,535 posts

231 months

Friday 24th January 2014
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RTFP!!!

(Read The 'Fine' Packet)

stuartmmcfc

8,775 posts

222 months

Friday 24th January 2014
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Buy it ready made in a tin.