Review - Custard/Creme Patissere EDC

[Amy :-)]

That makes sense. Good tip Uni

my DD is the same

So glad you understand

[Cornish Cream]

In the F&E cookbook Creme Anglaise is cooked for 7mins/80c/ speed 4

[judydawn]

That's for a single batch CC. Hopefulcook was asking how long for a double batch   It seems as if everyone is confused tonight but I can see why hopefulcook thought I was a consultant - I posted a copy of a review from Sarah.j who is a consultant so they were her words hopefulcook, not mine. 

[Cornish Cream]

Didn't see that Judy

[hopefulcook]

Sorry JD, I was very surprised!!!  I see where I went wrong. Will make sure to read posts more carefully in the future!!
But back to the custard, now I have more options, 8, 9, 11 or 12 mins??

[Amy :-)]

HC, I would say start with the lesser time, and then just keep cooking for an extra minute or two until you get the consistency you want

[*suzanne*]

I would do 10 minutes and keep checking it add a couple of minutes if need be

[Tony101]

We had this today with a demo.

Custard taste was OK, but my son prefers the bought stuff.

The zest was little chewy bits that you needed to spit out, which wasn't good.

Does anyone know a better recipe???

[judydawn]

Try this one Tony.  I leave the lemon zest out of the EDC custard and just use vanilla extract.

[Kimmyh]

We make this a lot, especially the vanilla version. If I do add lemon peel, I blitz it first, scrape it down, add sugar and blitz it a second time. Makes the zest nice and small.

[cookie1]

Anytime I am using zest I use my micro plane to do it. Not the thermomix.

[JulieO]

Yes me too. 

[Tony101]

Thanks for the tips.

I printed off that other recipe to try too.