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.

Where I come from there are baked custards and cooked custards
(cooked in pot on top of stove). Cooked custards can have added
thickeners such as flour or cornstarch, or not. Cooked custards,
flavored or not, eaten alone are called pudding. Pudding is a
cooked custard. Unless it's "plum pudding" in which case it is
a steamed cake/bread-like thingy. Cooked custards are also used
to make ice cream. I always make custard-based ice cream - it's
so much better and richer than the other kind.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?