Apr 14
I think most people, when thinking of custard, think of making it with custard powder for pouring onto a dessert or for trifle or something, but this recipe makes the custard itself the hero. My confession for the day is that I actually had to make this recipe twice. For some reason the first time …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/04/14/baked-custard-its-a-thing/
Feb 01
Melrose cream is one of those “why is this a thing?” recipes. It’s a custard/jelly dessert which when made has a watered down milk kind of taste. My first attempt was a disaster. I followed the directions to the letter but for some reason it just didn’t set. The next day, not wanting to be …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/02/01/melrose-cream-page-209/
Jan 13
Ingredients 1 cup milk ½ cup cream 3 egg yolks 2 Tablespoons Sugar 2 teaspoons cornflour ½ teaspoon vanilla essence Method Pour milk and cream into a saucepan and heat until it is just bubbling around the edges. Don’t let it come to a complete boil. While the milk is heating, whisk the egg yolks, …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/01/13/creamy-vanilla-custard/
Jan 13
Makes 8 Ingredients 800ml cream 8 egg yolks 1 vanilla pod, split 6 tablespoons caster sugar Small pinch of salt Extra caster sugar for the top Method Preheat your oven to 150°C Heat the cream and the vanilla pod in a small saucepan until bubbling around the edges but not boiling. While heating the milk …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/01/13/creme-brulee/