Different Custard

[Intrepidtrier]

The other day I was reading a recipe for coconut and lime pudding that I could make in the TMX  and at the end it said to make a custard a little bit thicker than normal and then add 250g of sour cream. Well I only had a 300ml carton so I put  the whole lot in and it was the best custard ever. I only made it with custard powder. It turned out really creamy with a slightly tart flavour  that went really well with the little puddings. Has anyone else ever tried doing this??

[Thermomixer]

I have done this in the past - before TMX days.  I don't tend to like sweet desserts and so was given this tip.

Also, whip some sour cream or yoghurt into whipped cream (after initial whipping) to give a bit of tang - if you don't like it too sweet.

Thanks Sandy - appreciate the tip.

[meganjane]

Good idea!
I would probably add yoghurt rather than sour cream as Thermomixer mentioned.

[judydawn]

I used to do the yoghurt addition to whipped cream for pavlova filling to cut the calories and make the cream go further.

[Thermomixer]

On Monday night I had some rhubarb and MrsT wanted custard.  She thought that the rhubarb was a bit tart and so I added about 100g of white chocolate buttons to the mix after a couple of minutes (spur of the moment) and they cooked through and made it richer and sweeter to help her with the rhubarb.

last night I went to a B2B class and they chopped sugar and white choc buttons to start the custard - then ingreds as per EDC

So another variation worth considering.

[meganjane]

Actually, I love rhubarb with plain yoghurt sprinkled with brown sugar. Yummm!