Hey Helen thank you. I find the cream is silkier and I think cream was a luxury in times gone by. Sophie's pouring custard linked during the essay is the best pouring custard recipe I've ever made and fail safe every time if you're after that too and no double boiler required.
Hi Sally , another wonderful recipe and story from you about the delights of custard.
Custard is very dear to my heart as well. Mum used to make egg custard using her double boiler and I have not been able to replicate that delicious, vanillery and moreish flavour which my siblings and I and then my children loved so much. I think it’s her love which I am unable to taste in the custards which I make.
I note in the method of your recipe that you haven’t included the milk in the step when the cream is heated with the lemon rind etc.
Thanks for your recipe which has reignited my love of baked custard.
Hey Helen thank you. I find the cream is silkier and I think cream was a luxury in times gone by. Sophie's pouring custard linked during the essay is the best pouring custard recipe I've ever made and fail safe every time if you're after that too and no double boiler required.
Hi Sally , another wonderful recipe and story from you about the delights of custard.
Custard is very dear to my heart as well. Mum used to make egg custard using her double boiler and I have not been able to replicate that delicious, vanillery and moreish flavour which my siblings and I and then my children loved so much. I think it’s her love which I am unable to taste in the custards which I make.
I note in the method of your recipe that you haven’t included the milk in the step when the cream is heated with the lemon rind etc.
Thanks for your recipe which has reignited my love of baked custard.
Helen ♥️🎶🎶