In article 0>,
Wayne Boatwright > wrote:

> This was pretty much my interpretation of custard. And, yes, some types of
> custards do include some starch thickener, but I've never seen one that
> requires the quantity of OP's for so little liquid.
>
> OTOH, Creme Patissiere (pastry cream) is an entirely different product and
> almost always contains enough starch to achieve the thickness and texture
> the final recipe requires. Having said that, Creme Patissiere is not a
> custard in my book.
>
> --
> Wayne Boatwright

I'd have to confess, I'd probably just use a pudding mix...

It's like walking 10 miles to talk to someone's house vs. calling them
on the phone. There is no sin in using some modern conveniences as long
as the package ingredients do not read like a chemistry textbook?

The challenge of making a good egg custard might be more fun is all. <g>
--
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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