Honestly took 8 mins max, not buying shop bought again.

In fairness, we did have spare egg yolks from my wife making meringues yesterday

by Myfanwy366

38 comments

  1. I feel like it should be easy, but every American cooking channel on YouTube keeps banging on about how easy it is to end up with scrambled eggs, so I’ve never bothered… I just buy the fancy stuff made with real cream when it’s a special occasion 😏

  2. It’s a dangerous, but delicious, path you’re embarking on there.

    Creme Brulee, pasta del natas, custard tarts are now all just a step or two away.

  4. It’s even easier when you get a pack of proper custard in a powder form, and add ~~water~~ milk.

  5. Yeah, it’s just milk, cream, eggs, cum, sugar, vanilla and a bit of flour right?

  9. Creme patissiere is piss easy too. When I show it to friends or relatives they always get like “Is that all?”

    Literally warming milk with lemon peels till hot (not boiling)

    Whisking yolks, sugar, salt, vanilla and flour.

    Add a tiny bit of the milk (after removing the peels) to eggs. Whiskin and adding it back to the milk.

    Cook all on low eat till it thickens and starts to boil.

    That is it.

  10. My mum was a very good cook, she could cook almost everything, but custard was her nemesis, no matter what it never worked out, even if someone was coaching her. Apparently once managed to get a spoon to stand straight up in it trying to make it. Custard is magic 🙂 glad you’re doing way better with it

  11. I love making custard, hate the promise I’ll use the egg whites only to chuck them after a week on the fridge. So I decided to try making with the egg whites too, turns out it makes it so light and rich but you need to be careful to keep stirring to keep it smooth. I use a heat gun to make sure the keep custard below 70 degrees and it seems to work perfectly.  

  12. The shop bought stuff, especially Aldi & Lidl isn’t even custard, it’s thickeners and preservatives and emulsifiers and colour. Genuine custard is superior. Just like ice-cream made the French and Italian way with a custard base is superior flavoured ice-cream

  13. Whatever you do, don’t look up how easy it is to make chocolate truffles. So decadent, so refined and so bloody easy I’m surprised they’re not something commonly made with a toddler helping.

  14. Your mind will really be blown when you realise that ice cream is just frozen custard.

  15. My other half had never used Birds custard powder until he met me, he couldn’t fathom that there was a middle ground between from scratch custard and tinned stuff 😂

  16. For some reason custard is the one thing I consistently fuck up and gave up with

  19. Dump in a bunch of rum and you’ve got yourself some Advocaat

  21. Funnily enough, I’d decided to try (again) today as I have lots of milk, but it turned out eggy tasting like it always does 😭

  22. You’re chatting rubbish. It’s incredibly hard to make. And if you get it wrong you risk the chance of making napalm that could blow us your whole family instead of a lovely, warm topping for your apple crumble. 

    It’s best you let one of those big brands make it for you. They are the best at making custard and they care about you. 

    Best wishes,

    John Ambrosia

  23. It’s not custard though is it. It’s all lies.

  25. Custard is just sweet white sauce. I made it once with flour, milk and maple syrup because that was all I had. Tasted fine.

  26. Now try mayonnaise, and tartare sauce. You can’t eat the shop bought ones ever again.

    Then do crumpets, and pita breads, you can never have the shop bought ones ever again.

  28. My issue is usually the opposite of yours. Spare whites from making custard end up being meringues (which end up going well with the icecream I turn the custard into). Super easy, the only trick to the custard is to be careful to only SCALD the dairy, not boil it, otherwise tempering the egg gets tricky

  29. Custard is easy… But the nice Madagascan vanilla one is a bit less easy. So shop bought it is for me.

  30. No no no, you did it the wrong way round. You’re supposed to make meringues using the leftover whites after you’ve made custard.

  31. Honestly most cooking/ baking is way easier than it seems at first

  32. Hey op you can’t make a post about how easy it is to make the best desert stuff in the world and not tell us how you made it!

  33. I came to a stunning conclusion years ago that most things are easy, you just haven’t tried it yet.

    I was watching Orange County Choppers and realised that motorbikes are just bits of metal welded together and it broke the mystique of fabrication for me, lol

  35. Bring it up to the boil then you can see how it can go wrong

  36. I’m gna be honest, it is easy to make, but I don’t because Ambrosia custard is bloody delicious and I’m not ashamed to say I’ll happily demolish a whole tin/carton/whatever I can get my hands on.

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