In reference to JBs bread pudding, I think custard should be pursued
in greater depth.

For instance, I currently have two lrg eggs and about a cup ana half
of milk. Is that enough for a custard?

I make my savory custards (quiche) w/ 4 lrg eggs and 8oz of hvy cream.
Part of the 4 eggs (or 3 extra lrg) us used to glaze the blind baked crust.
Still, it's kinda heavy for bread pudding.

What would you folks use to make a bread/rice pudding custard
(créme moulée, no starches)? What ratio of eggs to dairy?

nb

On Thursday, August 13, 2015 at 10:08:18 AM UTC-5, notbob wrote:
>
>
> I make my savory custards (quiche) w/ 4 lrg eggs and 8oz of hvy cream.
> Part of the 4 eggs (or 3 extra lrg) us used to glaze the blind baked crust.

3 extra large eggs are nowhere near as much egg as 4 large. Even 3 jumbo are
not as much.
>
>
> nb

--Bryan

On 2015-08-13, > wrote:

> In my bread pud recipe the ratio is 10oz coffee cream and 10oz homo
> milk to three eggs.

So, what? About 1 C dairy per egg?

> OTOH Delia Smiths custard recipe for traditional trifle is 10 fl oz
> double cream (275 ml) 3 egg yolks 1 oz caster sugar (25g) 1 level
> teaspoon cornflour

Now there's another question. Jes yolks or whole eggs. I've seen
both used, often at the same time.

> So I think it is a moveable feast, depending how thick you want the
> custard.

Oh, no doubt! But, I was asking only about bread/rice pudding, not the
thousands of other custard variations. I use flour in my créme
patisserie (coconut cream pie).

nb

On 2015-08-13 11:08 AM, notbob wrote:

> I make my savory custards (quiche) w/ 4 lrg eggs and 8oz of hvy cream.
> Part of the 4 eggs (or 3 extra lrg) us used to glaze the blind baked crust.
> Still, it's kinda heavy for bread pudding.
>
> What would you folks use to make a bread/rice pudding custard
> (créme moulée, no starches)? What ratio of eggs to dairy?

I think the rule of thumb is one egg and two tablespoons sugar for every
cup of milk. Increasing the egg shortens the cooking time and gives
richer results. Increasing the sugar makes it less firm and increases
the cooking time.

On 2015-08-13, > wrote:

> I've never used custard in rice pudding, just short grain rice, some
> sugar and milk.

That's not even a pudding.

I'm very familiar with it, though. Usta eat left-over steamed rice
(Chinese take-out), that way.

OTOH, usta also eat saltines, like that, too. Crackers, milk, sugar.
I think I was already a cold cereal junkie by the age of 4 yrs old.
So, when visiting the grandparents --who didn't eat cold cereal-- we'd
get saltines, instead. Tastes great ....the salt vs the sugar, but
gotta eat 'em up, quickly. Saltines sog out inabout 10 seconds.

nb

On 13 Aug 2015 16:06:27 GMT, notbob > wrote:

> On 2015-08-13, > wrote:
>
> > In my bread pud recipe the ratio is 10oz coffee cream and 10oz homo
> > milk to three eggs.
>
> So, what? About 1 C dairy per egg?

That's my standard. You can use one egg for your 1.5 cups though - if
you're making bread pudding, it won't matter as much as if would if
you were making custard.
>
> > OTOH Delia Smiths custard recipe for traditional trifle is 10 fl oz
> > double cream (275 ml) 3 egg yolks 1 oz caster sugar (25g) 1 level
> > teaspoon cornflour
>
> Now there's another question. Jes yolks or whole eggs. I've seen
> both used, often at the same time.

My SIL says it's "richer" when you just use yolks in a custard.

>
> > So I think it is a moveable feast, depending how thick you want the
> > custard.

It is if you're talking about how many eggs to use per cup of
milk/cream. Whole egg vs yolk is a matter of preference.
>
> Oh, no doubt! But, I was asking only about bread/rice pudding, not the
> thousands of other custard variations. I use flour in my créme
> patisserie (coconut cream pie).
>



--

sf

On Thursday, August 13, 2015 at 11:59:05 AM UTC-5, sf wrote:
> On 13 Aug 2015 16:06:27 GMT, notbob > wrote:
>
> > On 2015-08-13, > wrote:
> >
> > > In my bread pud recipe the ratio is 10oz coffee cream and 10oz homo
> > > milk to three eggs.
> >
> > So, what? About 1 C dairy per egg?
>
> That's my standard. You can use one egg for your 1.5 cups though - if
> you're making bread pudding, it won't matter as much as if would if
> you were making custard.
> >
> > > OTOH Delia Smiths custard recipe for traditional trifle is 10 fl oz
> > > double cream (275 ml) 3 egg yolks 1 oz caster sugar (25g) 1 level
> > > teaspoon cornflour
> >
> > Now there's another question. Jes yolks or whole eggs. I've seen
> > both used, often at the same time.
>
> My SIL says it's "richer" when you just use yolks in a custard.
>
She is correct.
> >
> > > So I think it is a moveable feast, depending how thick you want the
> > > custard.
>
> It is if you're talking about how many eggs to use per cup of
> milk/cream. Whole egg vs yolk is a matter of preference.
> >

Good cooks prefer yolks, and not-so-good cooks use whole eggs. Since
custard is cooked, there's nothing gross about using whole eggs, but the
texture will be crappy.
>
> sf

--Bryan

In article >,
says...
>
> On 2015-08-13, > wrote:
>
> > I've never used custard in rice pudding, just short grain rice, some
> > sugar and milk.
>
> That's not even a pudding.
>
> I'm very familiar with it, though.

Obviously not


Usta eat left-over steamed rice
> (Chinese take-out), that way.

I rest my case

Janet UK

On 2015-08-13, Janet > wrote:

> In article >,

>> > I've never used custard in rice pudding, just short grain rice, some
>> > sugar and milk.

>> That's not even a pudding.

>> I'm very familiar with it, though.

> Obviously not

Obvious to who!?

You sed: "just short grain rice, some sugar and milk."

How is that a custard?? By definition, a custard is eggs/milk. I see
no eggs in yer claim.

>> Usta eat left-over steamed rice (Chinese take-out), that way.

> I rest my case

I suspect you rested yer brain.

nb

On Thu, 13 Aug 2015 11:14:21 -0700 (PDT), MisterDiddyWahDiddy
> wrote:

>On Thursday, August 13, 2015 at 11:59:05 AM UTC-5, sf wrote:
>> On 13 Aug 2015 16:06:27 GMT, notbob > wrote:
>>
>> > On 2015-08-13, > wrote:
>> >
>> > > In my bread pud recipe the ratio is 10oz coffee cream and 10oz homo
>> > > milk to three eggs.
>> >
>> > So, what? About 1 C dairy per egg?
>>
>> That's my standard. You can use one egg for your 1.5 cups though - if
>> you're making bread pudding, it won't matter as much as if would if
>> you were making custard.
>> >
>> > > OTOH Delia Smiths custard recipe for traditional trifle is 10 fl oz
>> > > double cream (275 ml) 3 egg yolks 1 oz caster sugar (25g) 1 level
>> > > teaspoon cornflour
>> >
>> > Now there's another question. Jes yolks or whole eggs. I've seen
>> > both used, often at the same time.
>>
>> My SIL says it's "richer" when you just use yolks in a custard.
>>
>She is correct.
>> >
>> > > So I think it is a moveable feast, depending how thick you want the
>> > > custard.
>>
>> It is if you're talking about how many eggs to use per cup of
>> milk/cream. Whole egg vs yolk is a matter of preference.
>> >
>
>Good cooks prefer yolks, and not-so-good cooks use whole eggs. Since
>custard is cooked, there's nothing gross about using whole eggs, but the
>texture will be crappy.
>>
>> sf
>
>--Bryan

Your distaste for egg whites does not make them bad food, YOU just
don't like them.

This is a confusion you have probably related to your Narcissistic
Personality Disorder.

John Kuthe...

On Thursday, August 13, 2015 at 4:09:44 PM UTC-4, notbob wrote:
> On 2015-08-13, Janet > wrote:
>
> > In article >,
>
> >> > I've never used custard in rice pudding, just short grain rice, some
> >> > sugar and milk.
>
> >> That's not even a pudding.
>
> >> I'm very familiar with it, though.
>
> > Obviously not
>
> Obvious to who!?
>
> You sed: "just short grain rice, some sugar and milk."
>
> How is that a custard?? By definition, a custard is eggs/milk. I see
> no eggs in yer claim.

Not all puddings are custard. (Although I'll grant that we're deviating
from the topic of this thread, which never happens on RFC.
Consider the classic cornstarch-based chocolate pudding.

Cindy Hamilton

On 13 Aug 2015 20:09:37 GMT, notbob > wrote:

> On 2015-08-13, Janet > wrote:
>
> > In article >,
>
> >> > I've never used custard in rice pudding, just short grain rice, some
> >> > sugar and milk.
>
> >> That's not even a pudding.
>
> >> I'm very familiar with it, though.
>
> > Obviously not
>
> Obvious to who!?
>
> You sed: "just short grain rice, some sugar and milk."
>
> How is that a custard?? By definition, a custard is eggs/milk. I see
> no eggs in yer claim.

You were talking about bread *pudding* and rice *pudding* and said you
didn't want to talk about custard, so make up your mind.
>
> >> Usta eat left-over steamed rice (Chinese take-out), that way.
>
> > I rest my case
>
> I suspect you rested yer brain.
>
> nb


--

sf

On Thu, 13 Aug 2015 13:22:23 -0700 (PDT), Cindy Hamilton
> wrote:

> On Thursday, August 13, 2015 at 4:09:44 PM UTC-4, notbob wrote:
> > On 2015-08-13, Janet > wrote:
> >
> > > In article >,
> >
> > >> > I've never used custard in rice pudding, just short grain rice, some
> > >> > sugar and milk.
> >
> > >> That's not even a pudding.
> >
> > >> I'm very familiar with it, though.
> >
> > > Obviously not
> >
> > Obvious to who!?
> >
> > You sed: "just short grain rice, some sugar and milk."
> >
> > How is that a custard?? By definition, a custard is eggs/milk. I see
> > no eggs in yer claim.
>
> Not all puddings are custard. (Although I'll grant that we're deviating
> from the topic of this thread, which never happens on RFC.
> Consider the classic cornstarch-based chocolate pudding.
>
Absolutely! AFAIC, the best rice pudding has no egg in it either.

--

sf

On Thursday, August 13, 2015 at 3:12:38 PM UTC-5, John Kuthe wrote:
> On Thu, 13 Aug 2015 11:14:21 -0700 (PDT), MisterDiddyWahDiddy
> > wrote:
>
> >On Thursday, August 13, 2015 at 11:59:05 AM UTC-5, sf wrote:
> >> On 13 Aug 2015 16:06:27 GMT, notbob > wrote:
> >>
> >> > On 2015-08-13, > wrote:
> >> >
> >> > > In my bread pud recipe the ratio is 10oz coffee cream and 10oz homo
> >> > > milk to three eggs.
> >> >
> >> > So, what? About 1 C dairy per egg?
> >>
> >> That's my standard. You can use one egg for your 1.5 cups though - if
> >> you're making bread pudding, it won't matter as much as if would if
> >> you were making custard.
> >> >
> >> > > OTOH Delia Smiths custard recipe for traditional trifle is 10 fl oz
> >> > > double cream (275 ml) 3 egg yolks 1 oz caster sugar (25g) 1 level
> >> > > teaspoon cornflour
> >> >
> >> > Now there's another question. Jes yolks or whole eggs. I've seen
> >> > both used, often at the same time.
> >>
> >> My SIL says it's "richer" when you just use yolks in a custard.
> >>
> >She is correct.
> >> >
> >> > > So I think it is a moveable feast, depending how thick you want the
> >> > > custard.
> >>
> >> It is if you're talking about how many eggs to use per cup of
> >> milk/cream. Whole egg vs yolk is a matter of preference.
> >> >
> >
> >Good cooks prefer yolks, and not-so-good cooks use whole eggs. Since
> >custard is cooked, there's nothing gross about using whole eggs, but the
> >texture will be crappy.
> >>
> >> sf
> >
> >--Bryan
>
> Your distaste for egg whites does not make them bad food, YOU just
> don't like them.
>
> This is a confusion you have probably related to your Narcissistic
> Personality Disorder.
>
Think before you post, you pathetic buttplug boy. I don't have a
"distaste for egg whites." There are just things that they don't
belong in, like custards, just like egg *yolks* don't belong in
meringues. Go back to fantasizing about little girls' poopoo holes.
>
> John Kuthe...

--Bryan

> wrote in message
...
> On 13 Aug 2015 20:09:37 GMT, notbob > wrote:
>
>>On 2015-08-13, Janet > wrote:
>>
>>> In article >,
>>
>>>> > I've never used custard in rice pudding, just short grain rice, some
>>>> > sugar and milk.
>>
>>>> That's not even a pudding.
>>
>>>> I'm very familiar with it, though.
>>
>>> Obviously not
>>
>>Obvious to who!?
>>
>>You sed: "just short grain rice, some sugar and milk."
>>
>>How is that a custard?? By definition, a custard is eggs/milk. I see
>>no eggs in yer claim.
>>
>>>> Usta eat left-over steamed rice (Chinese take-out), that way.
>>
>>> I rest my case
>>
>>I suspect you rested yer brain.
>>
>>nb
>
> I said short grain rice, sugar and milk with fresh nutmeg grated on
> top. After cooking in the oven it becomes rice pud.

Ditto without the nutmeg!


--
http://www.helpforheroes.org.uk/shop/

On Fri, 14 Aug 2015 09:10:06 +0100, "Ophelia" >
wrote:

>
>
> wrote in message
.. .
>> On 13 Aug 2015 20:09:37 GMT, notbob > wrote:
>>
>>>On 2015-08-13, Janet > wrote:
>>>
>>>> In article >,
>>>
>>>>> > I've never used custard in rice pudding, just short grain rice, some
>>>>> > sugar and milk.
>>>
>>>>> That's not even a pudding.
>>>
>>>>> I'm very familiar with it, though.
>>>
>>>> Obviously not
>>>
>>>Obvious to who!?
>>>
>>>You sed: "just short grain rice, some sugar and milk."
>>>
>>>How is that a custard?? By definition, a custard is eggs/milk. I see
>>>no eggs in yer claim.
>>>
>>>>> Usta eat left-over steamed rice (Chinese take-out), that way.
>>>
>>>> I rest my case
>>>
>>>I suspect you rested yer brain.
>>>
>>>nb
>>
>> I said short grain rice, sugar and milk with fresh nutmeg grated on
>> top. After cooking in the oven it becomes rice pud.
>
>Ditto without the nutmeg!

Bwrrryan and Koochie out for a dwinkypoo at a straight bar met with
faggot slurs from a redneck... brazen Bwrrryan says to Mr. Redneck,
you know there are three kinds of turds, musturd, custurd, and you ya
big shit... run, Koochie, RUN! LOL-LOL

On Fri, 14 Aug 2015 09:10:06 +0100, "Ophelia" >
wrote:

>
>
> > wrote in message
> ...
> > On 13 Aug 2015 20:09:37 GMT, notbob > wrote:
> >
> >>On 2015-08-13, Janet > wrote:
> >>
> >>> In article >,
> >>
> >>>> > I've never used custard in rice pudding, just short grain rice, some
> >>>> > sugar and milk.
> >>
> >>>> That's not even a pudding.
> >>
> >>>> I'm very familiar with it, though.
> >>
> >>> Obviously not
> >>
> >>Obvious to who!?
> >>
> >>You sed: "just short grain rice, some sugar and milk."
> >>
> >>How is that a custard?? By definition, a custard is eggs/milk. I see
> >>no eggs in yer claim.
> >>
> >>>> Usta eat left-over steamed rice (Chinese take-out), that way.
> >>
> >>> I rest my case
> >>
> >>I suspect you rested yer brain.
> >>
> >>nb
> >
> > I said short grain rice, sugar and milk with fresh nutmeg grated on
> > top. After cooking in the oven it becomes rice pud.
>
> Ditto without the nutmeg!

+1!

--

sf

In article >,
says...
>
> On 2015-08-13, Janet > wrote:
>
> > In article >,
>
> >> > I've never used custard in rice pudding, just short grain rice, some
> >> > sugar and milk.
>
> >> That's not even a pudding.
>
> >> I'm very familiar with it, though.
>
> > Obviously not
>
> Obvious to who!?

Anyone who knows rice pudding is a pudding, baked in the oven.
>
> You sed: "just short grain rice, some sugar and milk."

Not me.
>
> How is that a custard?? By definition, a custard is eggs/milk.
I see
> no eggs in yer claim.

Sound the foghorn. If you READ the post you're refuting, its author
states "I've never used custard in rice pudding"

Because there is no custard in rice pudding


> >> Usta eat left-over steamed rice (Chinese take-out), that way.

That was not rice pudding.


Janet UK

On 2015-08-14 19:52, Janet wrote:

>
> Sound the foghorn. If you READ the post you're refuting, its author
> states "I've never used custard in rice pudding"
>
> Because there is no custard in rice pudding
>
There are lots of recipes for rice pudding. The very best I tried used
milk, sugar, rice... and eggs. It is cooked slowly on direct heat and
stirred constantly for about 20 minutes. It is a labour of love and it
is incredible.

On Fri, 14 Aug 2015 21:10:55 -0400, Dave Smith
> wrote:

>On 2015-08-14 19:52, Janet wrote:
>
>>
>> Sound the foghorn. If you READ the post you're refuting, its author
>> states "I've never used custard in rice pudding"
>>
>> Because there is no custard in rice pudding
>>
>There are lots of recipes for rice pudding. The very best I tried used
>milk, sugar, rice... and eggs. It is cooked slowly on direct heat and
>stirred constantly for about 20 minutes. It is a labour of love and it
>is incredible.

The rice pudding recipe I use does indeed contain eggs, lots of eggs
and milk, I use exactly the same recipe for tapioca pudding... I
happen to like tapioca better.

PEARL TAPIOCA PUDDING

1/2 C. pearl tapioca
2 C. milk
2 eggs
1/2 c. sugar
1/4 C. milk
1 1/2 tsp. vanilla

Soak tapioca overnight

Cook tapioca and the 2 C.
milk in top of double boiler
until tapioca becomes clear.

Mix eggs and sugar together and thin with
the 1/4 C. milk.

Cook till thick and add vanilla