Can you make custard without custard powder? (Proper custard)

nikibella

Hi
you don't have to beat the eggs too much, just until they are creamy, add the milk a little at the time, so they have the time to heat gradually without separating.

Alfietinker

Ooh, I was going to make merangue for hubby, but I could do an omelette instead. He's having egg on toast, and I can't have bread so that would be ideal. Only half the whites though - then use the others for cous cous cake for afters.

Thanks Nikabella - I'll try adding the milk slower next time - I will get there!!!

nikibella

Put some cooked and chopped vegetables and grated cheese or ham cubes in the omelette, so it won't be too dull and white without the yolks.

grimelda

I've never had a custard split on me but Nigella recommends that you fill the sink with cold water and if your custard starts to split, put the pan in the water and beat furiously.

Mmmm, custard.

lynzpower

Also, in terms of coking with skimmed milk - Im not sure on this one either. The thing is the recipe will probably want the fats in the milk to "set"

Ive done a few things with creme fraiche instead of cream ( sauces) and although they taste fine they are never really thick enough. My OH has high chilestrol & we use skimmed milk, I really like it but I have to say in somethings ( angel delight being one of them ) it doesnt work as well as semi or full cream.


:wave: hi snaggles, yes long hours. Day off today, enjoying it tho

sianb84

I have made some chocolate custard for pudding but stupid me made far too much. Can I freeze the rest of it?

Pink.

Hi sian,

We have an older thread on freezing custard so I've merged your thread with it to keep all the replies together. This other thread might give you some ideas on using it up if you decide not to freeze it: Left Over Proper Custard

Pink