Is custard/creme patissere p 155 Basic book same as lemon custard used at demo?

[dgg9879]

I thought the lemon custard at the home demo was great and always wanted to try it myself but wasn't sure what to put with it.

I went on Yahoo Answers and the most popular answer was to crush ginger snaps and serve them with it (Lady Finger biscuits, cubed pound cake and ginger bread were other popular answers).

I cooked some ginger snaps tonight and made the lemon custard as per p155 Basic TM cookbook for custard/creme patissere

I used 70g of Erithrytol (which is 50% less sweet than sugar) instead of the 60g to 100g of sugar recommended. So in theory it should be as seet as if I had used about 50g of sugar.

I found it was too runny and not lemony enough. The recipe says you can use 4 eggs and an extra 10g corn flour for a thicker custard if you like so I did that and also added the rind of another lemon. After adding the lemon juice from both lemons as well it was lemony enough but still not quite as thick as I'd like, despite another few minutes of heating at 90 degrees on speed 4.

Please tell me if the TM consultants use the p 155 recipe or something else since it worked so well at the demo.

Also does anyone have any ideas of what to put with the lemon custard apart from crushed ginger snaps?

I'd like something suitable for a dinner party dessert and crushed ginger snaps with lemon custard doesn't look good enough.

Actually, any TM recipe suitable for a dinner party dessert would be of interest. For example, I was thinking of making TM stick date pudding. Would that be suitable?

For my dinner party I was going to make some crackers with the TM and my dehydrator to go with dips (made from TM Basic book), pumpkin and lentil soup (recipe from taste.com.au) and Tangine of Morrocan chicken with harissa spiced sweet potato (Nico's Food for Friends book) all of which I have tried and believe are suitable for a dinner party.

Another althernative of course would be to just have fruit salad for the dessert.

I am also lactose intolerant.

[Meagan]

Yes it is the same recipe.

Was the corn flour you used wheaten or pure cornflour that would make a difference with the thickness. The pure will make it a thick custard

[faffa_70]

For a more lemon flavour use more rind and mill it right down with the sugar. Make sure that your rind is dry if you have recently washed your lemon.  Make sure also that you "dump" the corn flour in and not sprinkle it into the bowl, so it can weigh correctly.

Being lactose intolerant I would guess that you are using a rice milk or similar. That may change it that you need more corn flour, I am not sure. Someone will know.

At demo's I only ever use 1 whole egg and 1 yolk left over from the sorbet and 35-40g of cornflour. This results in a thick pouring custard that gets quite this as it cools.

It is just a matter of playing with it to get it just how you like it. I am sure others will have some ideas and tips for you especially regarding the milk side of it. Hang in there.