Custard from scratch
- Registered Users
- Topic Tags
I asked recently about making custard from scratch to stay away from those nasty colours 102 and 110.
Got some great replies, but wasnt sure how I’d go without fresh milk or eggs.
Bought some egg replacement powder this week, which had a recipe for custard on the back- just got back into cooking again after months tonight so gave it a shot.
Its come out ok- for a first time custard maker, it is lumpy tho, but taste wise it isn’t bad… almost a bit fruity. Seems very sticky too, so maybe more water next time, but pretty happy for a first go 🙂 and its made with stuff that will be able to keep for ages when I’m up north- although it might be a bit expensive to buy lots of the No-Egg.
Still hanging in there, just trying to catch up on the mountain of cleaning that I haven’t done while I’ve been unwell, but got the biggest job out of the way today so it should be a bit easier from now on 🙂
With your flour and egg replacer… if you put it in a mug or something, then add the tiniest bit of liquid (less than a quarter of a cup), then stir to a smooth runny ‘paste’ …
Meanwhile your milk is heating up on a stove…
if you then add some warmed up milk tablespoon at a time to your mug with the flour/egg replacer ‘paste’ til you have about half a mug full…
then tip the contents of the mug into your warm pot of milk and continue heating until thickened… you should have no lumps. :tup:
Glad you’re feeling better Swaggie.
Yeh thats what the guy who owns the station I’m moving to does lol
Still not sure about the taste… might be better with some tinned fruit lol
If you do get lumps in a sauce, get out your whisk and give it a good go with that. Gets rid of all the lumps.
Hope you’re well on the road to recovery, Swaggie.
You must be logged in to reply to this topic.