Custard

redface
redface Forum Participant Posts: 1,701
1000 Comments
edited December 2016 in Food & Drink #1

Does the result of a recent vote mean that we can now get YELLOW custard, as apposed to the rather anaemic ivory coloured stuff that Birds give us? 

Currently, it is just not the same as it was, and if the colour can be improved (closer to the original bright yellow) I feel sure MOH can still make the lumps that make it absolutely top hole! 

You just can't beat a decent covering for your apple pie etc.,

Comments

  • Wherenext
    Wherenext Club Member Posts: 10,586 ✭✭✭
    5,000 Likes 1000 Comments Name Dropper
    edited December 2016 #2

    We always have proper yellow custard because the eggs we buy have yellow yolks. Simples.

  • IanH
    IanH Forum Participant Posts: 4,708
    1000 Comments
    edited December 2016 #3

    I quite like Birds custard.........better than the ready made stuff, anyway.....

  • JCB4X4
    JCB4X4 Forum Participant Posts: 466
    100 Comments
    edited December 2016 #4

    Now, are we talking of Crème Anglicize:

    Cream, vanilla, egg yolks and sugar, cooked on the stove to make a thick, sweet, sauce.

    Or :The the type made famous by Birds or Monk & Glass

    Cornflour, sugar, yellow colouring with flavouring (usually vanilla). Scalded with boiling milk.

     

  • Merve
    Merve Forum Participant Posts: 2,333
    1000 Comments
    edited February 2017 #5

    Proper, homemade Vanilla custard .... Ooooooo!

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