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/ck/ - Food & Cooking

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File: 140 KB, 1200x701, 1200px-Bird's-Custard.jpg [View same] [iqdb] [saucenao] [google]
11210910 No.11210910 [Reply] [Original]

Hmmm . Custard. Those brits sure know their way of fine cooking.

>> No.11210949
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11210949

>>11210910
Nice try bong.

>> No.11210973

What exactly is the difference between custard and vanilla pudding?

>> No.11210986

>>11210973
Custard is thickened with egg, pudding is thickened with starch

>> No.11210991

>>11210986
Powder derived custard is obviously thickened with starch.

>> No.11210994

>>11210986
Any taste/texture difference?

>> No.11211029

>>11210991
You can dry egg yolks and turn them into powder. It might have starch to cut costs though, but it should still have egg.

>>11210994
Custard is firmer and smoother, you shouldn't notice the starch in a good pudding but sometimes there's a slight grittiness

>> No.11211033

>>11210991
Why not powdered eggs?

>> No.11211257

>>11210986
>>11211029
Hmmm, I learned how to make pudding from Laura in the Kitchen. She made the pudding from starch (I use 37g per 500ml milk) but she (and I) also put in an egg yolk at the end. For colour and for taste I assumed at the time. Tastes petty damn good that way, with four tsp sugar and vanilla.