Author Topic: Custard - New EDC  (Read 8118 times)

Offline Jamberie

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Custard - New EDC
« on: August 30, 2013, 11:31:55 am »
I don't like it :(
My custards used to always work out perfectly and just lately the taste & texture has been "floury" and I've wasted lots of milk and eggs.
Tonight I made it again and was fed up with the results so thought I'd compare the old & new recipes,  just in case.
The old EDC uses 50g plain flour and the new one uses 30g cornflour. The old one also mills the sugar for twice the amount of time... I don't think the sugar would make a huge amount of difference but the flour certainly does. I think it might be in an attempt to have more GF recipes in the book. I prefer to use GF plain flour if required.
Has anyone else noticed this?
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Offline Kimmyh

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Re: Custard - New EDC
« Reply #1 on: August 30, 2013, 11:38:19 am »
I guess it's a matter of different tastes Jam. I have always milled sugar for 10secs and used 30g cornflour in my custard. That's what my consultant wrote in my EDC and we all like it that way.

Offline Jamberie

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Re: Re: Custard - New EDC
« Reply #2 on: August 30, 2013, 11:49:37 am »
Mmm,  interesting Kimmy. I wonder if it's the particular cornflour as it has a most unpleasant texture that I've not noticed before.
I also think 10sec is ample time for milling.
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Offline KathD11

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Re: Custard - New EDC
« Reply #3 on: August 31, 2013, 09:12:48 am »
I agree with the floury taste, I have gone back to the old EDC method with plain flour

Offline Jamberie

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Re: Re: Custard - New EDC
« Reply #4 on: August 31, 2013, 12:21:17 pm »
Thanks for your reply Kath, I was worried I was the only one! Back to the old version for me too.
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Offline zebraa

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Re: Custard - New EDC
« Reply #5 on: September 02, 2013, 05:32:05 am »
Lol - I find the old one with 50g plain flour horrible and use a TBS of cornflour. And don't mill my sugar.

Offline CreamPuff63

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Re: Custard - New EDC
« Reply #6 on: September 02, 2013, 08:02:16 am »
I always use 10g of cornflour to get the pourable consistency that I like.
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Offline cookie1

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Re: Custard - New EDC
« Reply #7 on: September 02, 2013, 08:04:40 am »
I use varied amounts of flour for mine, depending on what I need it for. Pouring or setting.
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Offline charlieboy

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Re: Custard - New EDC
« Reply #8 on: September 04, 2013, 10:40:28 am »
I made this the other night and preferred it :)

Offline Jamberie

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Re: Custard - New EDC
« Reply #9 on: September 04, 2013, 12:10:13 pm »
Wow! It sounds like custard is similar to bolognaise -in that everyone has a preferred kind :)
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Offline charlieboy

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Re: Custard - New EDC
« Reply #10 on: September 27, 2013, 09:46:17 pm »
Made this last week - quite liked it

Offline kent

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Re: Custard - New EDC
« Reply #11 on: September 28, 2013, 07:16:05 am »
Does anyone know what would happen if you omitted the egg from the custard recipe?

Our son is raw egg allergic (egg cooked to hell and back in cakes are fine though), so am wondering if there's an alternative egg-free recipe anywhere?

I had a look at the ingredients in the supermarket custards yesterday, and none of them had egg in it.  Can we just omit it and see what happens?

Offline Cornish Cream

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Re: Custard - New EDC
« Reply #12 on: September 28, 2013, 09:06:20 am »
This recipe posted by Jo (Quirky Cooking) is egg free Kent :)
Quirky Cooking Custard.
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Offline judydawn

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Re: Custard - New EDC
« Reply #13 on: October 09, 2013, 01:41:44 pm »
I made the custard following the new EDC completely.  I liked it, a thick pouring consistency when hot to go over my apple roll and when cold, it would have been the perfect consistency for a trifle.  If I wanted it to be a thinner pouring consistency when hot & cold, I would do what CP does - use less cornflour.
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Offline Chocolatte

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Re: Custard - New EDC
« Reply #14 on: November 29, 2013, 03:50:08 am »
I made the custard following the new EDC completely.  I liked it, a thick pouring consistency when hot to go over my apple roll and when cold, it would have been the perfect consistency for a trifle.  If I wanted it to be a thinner pouring consistency when hot & cold, I would do what CP does - use less cornflour.

I am very please to read this review. I am glad when the recipes in the EDC book work as written.