It's a British institution. If you were English or raised by English people in an English colonial town, you will know that Birds custard, hot, makes everything better.
It's about 99% corn starch, so if you just follow the instructions on the tin, it can be a little dull, however. Esp. if you've been a pastry chef and know the difference between Bird's Custard and creme anglais.
One tbsp Bird's custard powder
1/2 pint milk + 200 mls fresh cream
tbsp vanilla extract
tbsp sugar (or substitute)
2 egg yolks
Mix the Bird's with the sugar and a little of the milk. Whisk in the egg yolks while the rest of the milk n' cream are heating. When the milk mix is just about to boil (this is called "scalding"), pour it into the custard and whisk vigorously. Pour it all back into the pot for a couple of minutes while stirring.
Voy-Lah! cheap, simple custard that almost tastes like real Creme Anglais.
~
1 comment:
Indeed. My husband has stewed fruit with his custard, not the other way around!
Lydia
Post a Comment