Tagged Questions
3
votes
1answer
485 views
Why is my pastry cream (custard) grainy?
I made a simple pastry cream from a recipe that I've used once before uneventfully, and this time it turned out with a grainy texture.
The procedure was basically to: whisk together 3 egg yolks and ...
1
vote
3answers
201 views
Egg and gluten free custard ideas?
How can I make custard for a friend (as part of a desert) who is egg and gluten intolerant? Should I just not bother?
Thanks in advance!
2
votes
2answers
223 views
What could be used as a savoury custard to serve with a savoury jam roly-poly?
I'm not mad, you know.
I have this plan to serve a meal backwards - coffee and brandy, then dessert, then a main, then starters, then champagne. Except that of course each stage will be tailored to ...
1
vote
1answer
677 views
How would I make a Paleo yogurt-based frozen custard?
OK, I've been tasked with making a Paleo dessert, and I'd like to try to make a frozen dessert. Here are the ground rules for Paleo desserts: only fermented dairy (yogurt is fine, milk and cream are ...
4
votes
2answers
606 views
Creme brulée heating milk
In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain marie? Seems a waste of time to wait for it to ...
