In article >,
"Giusi" > wrote:

> "Omelet" ha scritto nel messaggio > In article
> > Wayne Boatwright > wrote:
> >
> >> First off, if I were making a custard I would be using cornstarch >>
> >> (cornflour), not all-purpose flour.
>
> >> AFAIC, this is not a particularly good recipe.
> >> Wayne Boatwright
>
> It may or may not work, but is fairly typical of pastry cream type custards
> used on European bakeries. Flour is much more common than corn starch.
>
> > I have to agree that it is not a good Custard recipe.
> > It's not even a correct custard recipe.
> >
> > From what I see in moms Betty Crocker Cookbook (sitting here in my lap), >
> > there is no thickener used for a proper custard. Thought I remembered as
> > much!
> >
> > Lets see...
> >
> > Baked Custard:
>
> Yes, baked custard, which is an entirely different thing and pretty damned
> hard to pipe into an eclair.
>
> Things have different namkes in different places.

Only _one_ of the three recipes I posted was for baked custard. The
other two were stove top custards.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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