Review - Custard/Creme Patissere EDC

[judydawn]

I was asked by me SIL if I could bring up a couple of cartons of Pauls Premium Custard (the best one on the market) for Christmas lunch. As I didn't want to take my TMX up there, I then did an exercise to see if our custard could be made ahead and reheated back to it's original consistency as it goes against the grain these days to buy custard.  Others probably have already done this but if you haven't, IT WORKED!

Tweaked the recipe as follows - no zest of lemon or vanilla sugar.  Used 50g sugar, 2 eggs, 500mls skim LL milk, 25g cornflour and vanilla essence to taste then followed the recipe directions.  Place clingwrap on the surface to prevent a skin forming, allow to cool and refrigerate until needed.  Reheat in the microwave on med heat.

[cookie1]

Thanks for that Judy. I'd never thought but we do it all the time. Make and eat custard and...............Then the next night reheat the sweets that are left over and reheat the custard. It depends who we have visiting when I make custard if I put the glad wrap over it so no skin forms. We have a couple of friends who love the skin on the custard. We all hate it.

[Thermomixer]

Thanks JD - think this is the one that they do variations of for B2B classes and demos?  It works better for me without the lemon zested in the TMX

[I Love Bimby!]

Thanks for that JD.

Also  double quantity works fine in the tmx too - but no more!

[achookwoman]

I've found you can also reheat the mashed potato in the microwave.   Just stir in a little more milk.

[~Narelle~]

I LOVE this custard.  I actually use a little less cornflour - maybe half?  I think it tastes too much of cornflour if I use the full amount.  Although if I wanted it for profiteroles or similar I would use the recipe amount.  I make it and leave it a bit before eating, but really prefer it cold.  I wasn't going to make any for Christmas, but I might just have to now!

[Jabba]

I omit the cornflour altogether, I find it's too thick if I include it, fine without.

[judydawn]

I have been asked by ILB (whose computer is still down and she is missing the forum like crazy) to remind anyone making a double batch of this custard for Christmas festivities to remember to increase the cooking time by 20%, making it around the 8-9 minute mark.  By the same token, if halving recipes decrease the cooking time by 20%.

Just made my batch and it took almost 10 minutes.

[achookwoman]

JD thanks for that reminder.

[Thermomixer]

Thanks ILB (via JD) 

[I Love Bimby!]

Thanks JD. It's Christmas day and with the promise of a computer closeby couldn't fight the urge to log on  It'll be probably mid Jan before I have a computer (all going well) so

I have been asked by ILB (whose computer is still down and she is missing the forum like crazy)

is a HUGE understatement 

[judydawn]

Miss your postings ILB - what rotten luck to have your computer go down so close to Christmas. 

[cookie1]

I'll be looking forward to hearing about your Christmas 'Thermomixathon'.

[LA Mummy]

Made this to use in trifle with rice flour instead of cornflour and it was yummo! Really thick and leaves bought/custard powder custard in the shade.

[O4aTimtam]

Hi All

I attempted EDC profiteroles at the weekend - something I would never have even considered pre TM  .  I was really pleased with the result for a first go, although I think I'll get a piping bag as they were a little awkward to form using a spoon.

I made the custard filling as recommended in the EDC (adding the extra eggs and extra cornflour).  Despite putting in the fridge, unfortunately it did not set to a consistency to fill the profiteroles. 

Any tips would be greatly appreciated ... or I may have to resort to "cheats custard" - Cottees Instant Vanilla Pudding whipped with cream