Comments on: Custard from scratch http://thestartmenu.com/recipe/more/dessert/59/custard-from-scratch/ One recipe a week, make it and give us your feedback Tue, 07 Jun 2011 02:14:21 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Liz Quilty http://thestartmenu.com/recipe/more/dessert/59/custard-from-scratch/comment-page-1/#comment-523 Liz Quilty Thu, 10 Mar 2011 08:08:19 +0000 http://thestartmenu.com/?p=59#comment-523 Good to hear! Good to hear!

]]> By: Liz Quilty http://thestartmenu.com/recipe/more/dessert/59/custard-from-scratch/comment-page-1/#comment-522 Liz Quilty Thu, 10 Mar 2011 08:08:02 +0000 http://thestartmenu.com/?p=59#comment-522 Sure it can, excellent idea :) Sure it can, excellent idea :)

]]> By: Katia Martin http://thestartmenu.com/recipe/more/dessert/59/custard-from-scratch/comment-page-1/#comment-521 Katia Martin Wed, 09 Mar 2011 08:10:17 +0000 http://thestartmenu.com/?p=59#comment-521 can low-fat milk be used instead in this recipe? can low-fat milk be used instead in this recipe?

]]> By: admin http://thestartmenu.com/recipe/more/dessert/59/custard-from-scratch/comment-page-1/#comment-520 admin Fri, 24 Dec 2010 03:18:50 +0000 http://thestartmenu.com/?p=59#comment-520 I have seen pavs in small, medium and large. Some require 6 - it just makes it bigger thats all :) I think 3-4 is more common size though. I have seen pavs in small, medium and large. Some require 6 – it just makes it bigger thats all :)
I think 3-4 is more common size though.

]]> By: Stacy Gregory http://thestartmenu.com/recipe/more/dessert/59/custard-from-scratch/comment-page-1/#comment-519 Stacy Gregory Fri, 24 Dec 2010 02:43:47 +0000 http://thestartmenu.com/?p=59#comment-519 Interesting, i use a 3 egg pav, i guess yours must be a bit bigger than mine? Interesting, i use a 3 egg pav, i guess yours must be a bit bigger than mine?

]]> By: Amanda Brobyn http://thestartmenu.com/recipe/more/dessert/59/custard-from-scratch/comment-page-1/#comment-361 Amanda Brobyn Mon, 27 Sep 2010 19:10:46 +0000 http://thestartmenu.com/?p=59#comment-361 This recipe is brilliant. I've never been a cook but I felt like a 1950's domestic goddess when I handed my family rhubard crumble with this home made crumble!! This recipe is brilliant. I've never been a cook but I felt like a 1950's domestic goddess when I handed my family rhubard crumble with this home made crumble!!

]]> By: Liz Quilty http://thestartmenu.com/recipe/more/dessert/59/custard-from-scratch/comment-page-1/#comment-42 Liz Quilty Wed, 30 Dec 2009 10:04:40 +0000 http://thestartmenu.com/?p=59#comment-42 erk thats a bad typo! fixed :) erk thats a bad typo! fixed :)

]]> By: @macaronique http://thestartmenu.com/recipe/more/dessert/59/custard-from-scratch/comment-page-1/#comment-40 @macaronique Wed, 30 Dec 2009 09:28:54 +0000 http://thestartmenu.com/?p=59#comment-40 I guess so. The more the better! By the way, this recipe should be under dessert, not desert. In a desert you'd have to use camel milk. I guess so. The more the better!

By the way, this recipe should be under dessert, not desert. In a desert you'd have to use camel milk.

]]> By: velofille http://thestartmenu.com/recipe/more/dessert/59/custard-from-scratch/comment-page-1/#comment-39 velofille Wed, 30 Dec 2009 08:29:58 +0000 http://thestartmenu.com/?p=59#comment-39 Interesting, i use a 3 egg pav, i guess yours must be a bit bigger than mine? Interesting, i use a 3 egg pav, i guess yours must be a bit bigger than mine?

]]> By: @macaronique http://thestartmenu.com/recipe/more/dessert/59/custard-from-scratch/comment-page-1/#comment-38 @macaronique Mon, 28 Dec 2009 03:31:30 +0000 http://thestartmenu.com/?p=59#comment-38 It works! I can't get custard powder here and I missed custard, so I am glad it is so easy to make. In fact I think it is easier this way than with custard powder. I made it with four egg yolks, since I'd just made a four-egg pavlova (using this recipe: <a href="http://www.youtube.com/watch?v=QSpPpHqQvsI)" rel="nofollow">http://www.youtube.com/watch?v=QSpPpHqQvsI)</a> 2 cups of 2.5% milk (so not quite whole milk) and an unknown amount of cream to make up for the lack of fat and the extra egg yolk. I also used margarine instead of butter because that's what I had. Apart from that I followed the recipe. As soon as I poured the yolk mixture into the milk, it went thick and started blopping just like a mud pool in Rotorua, it was quite neat. :) I used a fork since I don't have a whisk, and I didn't mix it too much because it was late at night and I didn't want to make too much noise, so I was afraid it would be lumpy, but it's perfectly smooth and tastes just like custard is supposed to. It works! I can't get custard powder here and I missed custard, so I am glad it is so easy to make. In fact I think it is easier this way than with custard powder.

I made it with four egg yolks, since I'd just made a four-egg pavlova (using this recipe: http://www.youtube.com/watch?v=QSpPpHqQvsI) 2 cups of 2.5% milk (so not quite whole milk) and an unknown amount of cream to make up for the lack of fat and the extra egg yolk. I also used margarine instead of butter because that's what I had. Apart from that I followed the recipe.

As soon as I poured the yolk mixture into the milk, it went thick and started blopping just like a mud pool in Rotorua, it was quite neat. :) I used a fork since I don't have a whisk, and I didn't mix it too much because it was late at night and I didn't want to make too much noise, so I was afraid it would be lumpy, but it's perfectly smooth and tastes just like custard is supposed to.

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