Custard problems

floyd

ha ha didn't notice my faux pas!

McKneff

whisk that into the custard over a low head,

:rotfl::rotfl::rotfl::rotfl:

I have absolutely no idea what that means, the mind boggles:rotfl::rotfl::rotfl:

Edit,

I've just realised you mean a low heat,, silly me.:rotfl::rotfl:

annie123

Tried making this: http://www.bbcgoodfood.com/recipes/3401/limoncello-plum-tart

I didn't have double cream so I used whipping cream.

After 30 mins brown on top but liquid underneath, so I covered with foil and baked slightly higher for another 30 mins..still not set:(

Can it be saved? or turned into something else? feels a big waste of eggs/sugar etc otherwise.

Does smell nice :cool:

katkins78

I am guessing now, I don't normally make desserts, but would an extra egg yolk and some cornflour mixed in, plus an extra 5minutes set it? If not then I would pretend I had just made a delicious lemony custard to serve alongside my stewed plums- limoncello is expensive afterall!

A question for the more learned though, can whipping cream not be substituted for double cream- I thought that was what chefs did to keep costs down?

meritaten

I dont subsitute cream in a recipe - there is usually a reason why it's specified either single or double. if the recipe just states cream then you can use either (or whipping). I think its because the creams behave differently on heating or freezing/chilling. could be wrong but thats what I was taught in school - (and Miss James was never wrong)!

zippychick

i hope you were able to fix it. Ive merged this with our custard problems thread

Zip