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Reply to "If you call it "pouring custard," where are you from?"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous]The notion that serving something with custard is putting on airs is making me chuckle. It's a cheap alternative to cream. Made with a powder that comes from a tin.[/quote] It isn’t a cheap alternative to cream - it is made with cream, or at least whole milk. Cream, sugar, egg yolks, and vanilla. The number of eggs (and to some extent the cooking time) determines whether you get pourable custard or set custard. Yes, you can buy a powder and add milk, but it is is no way the same texture or flavor. The packages use corn starch to thicken, not egg yolk.[/quote] Never used eggs in custard where I grew up. That's some fancy custard. Milk and custard powder. Poured over canned fruit or a steamed pudding.[/quote]
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