Custard - New EDC

[Jamberie]

I don't like it
My custards used to always work out perfectly and just lately the taste & texture has been "floury" and I've wasted lots of milk and eggs.
Tonight I made it again and was fed up with the results so thought I'd compare the old & new recipes,  just in case.
The old EDC uses 50g plain flour and the new one uses 30g cornflour. The old one also mills the sugar for twice the amount of time... I don't think the sugar would make a huge amount of difference but the flour certainly does. I think it might be in an attempt to have more GF recipes in the book. I prefer to use GF plain flour if required.
Has anyone else noticed this?

[Kimmyh]

I guess it's a matter of different tastes Jam. I have always milled sugar for 10secs and used 30g cornflour in my custard. That's what my consultant wrote in my EDC and we all like it that way.

[Jamberie]

Mmm,  interesting Kimmy. I wonder if it's the particular cornflour as it has a most unpleasant texture that I've not noticed before.
I also think 10sec is ample time for milling.

[KathD11]

I agree with the floury taste, I have gone back to the old EDC method with plain flour

[Jamberie]

Thanks for your reply Kath, I was worried I was the only one! Back to the old version for me too.

[zebraa]

Lol - I find the old one with 50g plain flour horrible and use a TBS of cornflour. And don't mill my sugar.

[CreamPuff63]

I always use 10g of cornflour to get the pourable consistency that I like.

[cookie1]

I use varied amounts of flour for mine, depending on what I need it for. Pouring or setting.

[charlieboy]

I made this the other night and preferred it

[Jamberie]

Wow! It sounds like custard is similar to bolognaise -in that everyone has a preferred kind

[charlieboy]

Made this last week - quite liked it

[kent]

Does anyone know what would happen if you omitted the egg from the custard recipe?

Our son is raw egg allergic (egg cooked to hell and back in cakes are fine though), so am wondering if there's an alternative egg-free recipe anywhere?

I had a look at the ingredients in the supermarket custards yesterday, and none of them had egg in it.  Can we just omit it and see what happens?

[Cornish Cream]

This recipe posted by Jo (Quirky Cooking) is egg free Kent
Quirky Cooking Custard.

[judydawn]

I made the custard following the new EDC completely.  I liked it, a thick pouring consistency when hot to go over my apple roll and when cold, it would have been the perfect consistency for a trifle.  If I wanted it to be a thinner pouring consistency when hot & cold, I would do what CP does - use less cornflour.

[Chocolatte]

I made the custard following the new EDC completely.  I liked it, a thick pouring consistency when hot to go over my apple roll and when cold, it would have been the perfect consistency for a trifle.  If I wanted it to be a thinner pouring consistency when hot & cold, I would do what CP does - use less cornflour.

I am very please to read this review. I am glad when the recipes in the EDC book work as written.