Throw all the ingredients in, 8 mins, 90º, speed 4, half way through cooking time take off MC (this stops it curding, I think!) By allowing more air to circulate in THX. Chill for at least 2 hours.However there is a tip, if it does curdle or separate, just add half MC of cold milk and 30 seconds speed 4.
Hi RHjorth,It took me a little while to work out MC too. MC is measuring cup (the clear cup that sits on top of the lid).Hope that helps
excellent
I just invented drinking custard!! Well, there is such a thing called drinking yoghurt so why can't we have drinking custard. I was trying to adapt my recipe for French custard in the TM as it is a 'to die for' dessert but at first attempt in my 'test kitchen' nothing worked. You make the custard with just whole milk, 3 egg yolks and a little bit of cornflour and plain flour, let it cool then whisk in some beaten cream and lastly fold in 2 egg whites which have been stiffly beaten with some castor sugar. Even the first step of making the custard wasn't right, it was too runny right from the start. The egg whites wouldn't beat (how people make meringues is a mystery to me) so I gave up and just mixed the lot together and will drink it. My next try will be just to fold in some beaten cream to the everyday recipe for custard and see how that tastes.A test kitchen whizz I am not!! Can't say I am not trying though.
Author
Topic: Egg Custard (Read 33653 times)