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7

You are comparing (100 g of custard made with some of this powder and some milk) to (100g of this powder) -- ignoring the salt, anyway. The magic words are As prepared with semi-skimmed milk That's where the sugars and proteins come from, among other things.


3

From this website: What does mesh size mean? Figuring out mesh sizes is simple. All you do is count the number of openings in a one US inch of screen. The number of openings is the mesh size. So a 4-mesh screen means there are four little squares across one linear inch of screen. A 100-mesh screen has 100 openings, and so on. As the number ...


2

I don’t think I've ever seen a recipe that says to whip the custard after cooking it. That might have something to do with the thickeners not binding properly, and the air bubbles falling from the weight. It also is curdled. I would try keeping the custard just on the stovetop next time. As for cooking time, bring it to a boil for about 30 seconds, but no ...


2

There is not supposed to be liquid caramel sauce in creme caramel. You pour the custard on top of the caramel to bake it, and in the oven, the custard dissolves the caramel. Since the whole package is not being disturbed, the dissolved caramel doesn't mix in the whole custard, instead you end up with a bottom of caramel-tasting custard and upper layers of ...


1

There are a number of ways to depress the freezing point of a solution, the most common of which in an ice-cream context would be adding sugar and adding alcohol. Another solution, if you're not married to the idea of the lemon custard being a separate swirl mixin in differently flavoured ice-cream, would be to have the lemon custard be the custard for the ...


1

Just checking this out for a class I am teaching and confirmed with a quick look at 'Cooking Explained' Barbara Hammond, Longmans 1966, and yes, she says 2 meium eggs to half a pint (UK measures), 4 to 5 pz shortcrust pastry and a 7 ins sandwich tin to bake it in. If its a pouring custard (creme anglaise ) 1 egg o half a pint creamy milk or light cream.


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