Author Topic: Lemnon custard issues  (Read 9694 times)

Offline Delightful Den

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Lemnon custard issues
« on: August 04, 2011, 02:22:37 pm »
My wife and I love the lemon custard from the EDC book however it is grainy with pieces of lemon zest.  Am I doing something wrong or is it supposed to be this way?  ???

Offline CreamPuff63

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Re: Lemnon custard issues
« Reply #1 on: August 04, 2011, 02:26:42 pm »
I've never had any problems DD that I've noted. You would need to blitz it for the 20 secs, and make sure the sides have been scraped down if there are still chunky pieces of zest stuck to the sides of the bowl before cooking the custard.
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Offline faffa_70

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Re: Lemnon custard issues
« Reply #2 on: August 04, 2011, 02:59:23 pm »
Hi DD, if you add your flour with your sugar and zest and mill them together you get a better result. This helps to absorb the moisture from the zest and it will mill finer. I also dry my rinds out and store for later use and they are also perfect for custard
Kathryn - Perth WA :)
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Offline CreamPuff63

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Re: Lemnon custard issues
« Reply #3 on: August 04, 2011, 03:06:11 pm »
do you reckon the newest EDC will reflect that faffa?
Non Consultant from Perth, Western Australia

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Offline faffa_70

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Re: Lemnon custard issues
« Reply #4 on: August 04, 2011, 03:35:48 pm »
wouldn't have a clue CP   :D I have noticed that the amount of oil in your zest will really affect your outcome with this - which is understandable and why the flour helps  ;)
Kathryn - Perth WA :)
Mum of 5 hungry mouths :D

Offline CreamPuff63

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Re: Lemnon custard issues
« Reply #5 on: August 04, 2011, 03:39:11 pm »
To be sure, to be sure, but the EDC doesn't mention anything about flour,:

and about zesting with the lemon rind, flour and sugar...
Non Consultant from Perth, Western Australia

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Offline faffa_70

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Re: Lemnon custard issues
« Reply #6 on: August 05, 2011, 05:14:51 am »
it may eventually happen I guess. I can't remember if it is a HO directive for consultants or not. Have been doing it for a while at demo's and my note book has gone missing so can't tell you where it came from  :( (I have 2 years of consultant notes in it so I am mad about it lol)
Kathryn - Perth WA :)
Mum of 5 hungry mouths :D

Offline Delightful Den

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Re: Lemnon custard issues
« Reply #7 on: August 05, 2011, 06:05:00 am »
Thanks for the tips.  My EDC does say to mill the lemon zest flour and sugar together for 20 seconds at speed 9.  I have done this each time and pretty much get the same result. I get small (sand grain size) pieces of zest that affect the mouthfeel of the custard. 

I did think of trying lemon juice but thought that this would just curdle the milk.  I also thought about using Limoncello (just like you would vanilla) in place of the lemon zest. 

Cooking with alcohol how could it go wrong!!

Offline faffa_70

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Re: Lemnon custard issues
« Reply #8 on: August 05, 2011, 06:46:42 am »

Cooking with alcohol how could it go wrong!!

- NEVER lol

try milling for a bit longer and see how it goes. I would mill for 20 seconds, scrape the bowl down and mill again for another 10-20 and see how that is.

otherwise seriously save your zest and dry it  :) I have a HUGE moccona coffee jar full of lemon, orange and lime zest (yes that is 3 jars full :o) If it isn't used in the recipe when I use the juice I save the zest  :D
Kathryn - Perth WA :)
Mum of 5 hungry mouths :D

Offline CreamPuff63

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Re: Lemnon custard issues
« Reply #9 on: August 05, 2011, 07:25:04 am »
how do you dry out your rinds - in the open air?
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Offline faffa_70

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Re: Lemnon custard issues
« Reply #10 on: August 05, 2011, 07:55:37 am »
yep just plain old sitting on a saucer on the bench lol because I peel the zest only from them with a really really good peeler, they are only very thing and dry in no time  ;D
Kathryn - Perth WA :)
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Offline tarosuma

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Re: Lemnon custard issues
« Reply #11 on: August 05, 2011, 08:53:15 am »
I have found that the dryness of the zest makes a big difference as does milling it with the flour.  I peel my zest off ages before I need it and often put it in the hotwater airing cupboard to dry it out. 
Another thing is I am pretty sure it says somewhere to use unwaxed lemons -  are lemons usually waxed?  Because if they are, I imagine that would make it much harder to grind them down finely.
I always use lemons off my tree and mill it with the flour.  I do however do the 20 secs stated and then scrape down and do another 20.  I have found the extra time does make a difference.



Offline judydawn

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Re: Lemnon custard issues
« Reply #12 on: August 05, 2011, 09:15:01 am »
I use a microplane zester - can't get it much finer than that  ;)
Judy from North Haven, South Australia

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Offline Cornish Cream

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Re: Lemnon custard issues
« Reply #13 on: August 05, 2011, 11:34:52 am »
Here in the UK most citrus fruits are waxed.Unwaxed lemons are more expensive to buy,can never figure out why ???
Denise...Buckinghamshire,U.K.
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Offline CreamPuff63

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Re: Lemnon custard issues
« Reply #14 on: August 06, 2011, 02:44:09 am »
think they would be more expensive because they wouldn't have as long shelf life CC. I have one of those Enjo cloths that wipes the wax off
Non Consultant from Perth, Western Australia

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