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Urgent custard question
Credence? Anyone?


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10 replies to this topic

#1 Lucrezia Borgia

Posted 22 December 2012 - 07:29 PM

Ok I know there's a lot going on in this section at the moment....gravy, sub par crackling, potato bakes....but I have a custard question......  

So, I make it from scratch....no dramas.....it doesn't separate .....but can I make it Xmas morning and then re heat it once its time to serve pudding? Is that tempting  fate.? ...if I were to reheat it, would you recommend gently on the stove or the microwave....pudding won't be served till around 4 ish...mummy will have had a few drinks by then  wacko.gif ...and the less  I need to faff around with separating eggs and stirring constantly over a low heat etc ...the better..

TIA!

#2 daniL

Posted 22 December 2012 - 07:55 PM

I always reheat in the microwave, never had a problem.

Enjoy!

#3 kandj

Posted 22 December 2012 - 07:59 PM

I do mine a day in advance and always fine original.gif

#4 Sassenach2

Posted 22 December 2012 - 08:03 PM

Reheat in the microwave, but take it out every minute and whisk it  biggrin.gif

#5 mumma_ox

Posted 22 December 2012 - 08:03 PM

can you re-heat over the stove instead.  I find the microwave a pain TBH as I always under/over cook...terrible at using the microwave mellow.gif

#6 Leggy

Posted 22 December 2012 - 08:11 PM

I just came in to say what a great thread title you have...I so rarely see the words "urgent" and "custard" together biggrin.gif

#7 Lucrezia Borgia

Posted 22 December 2012 - 08:28 PM

QUOTE (Leggy @ 22/12/2012, 09:11 PM) <{POST_SNAPBACK}>
I just came in to say what a great thread title you have...I so rarely see the words "urgent" and "custard" together biggrin.gif

Ha! Indeed! Thank you everyone for your replies.....I will do it in the morning and will reheat it.....probably on stove top .....am doing the Jamie Oliver gravy too! Hopefully it all works out!

#8 ACO

Posted 23 December 2012 - 06:28 AM

Sorry I only saw this now, but everyone has competently answered the question for you already.

I would add, to store your custard, lay some cling wrap over the surface of the custard to prevent a skin from forming and you'll be good to go.

#9 Lucrezia Borgia

Posted 23 December 2012 - 07:01 AM

Cheers...thanks Credence  tthumbs.gif

#10 .Jerry.

Posted 23 December 2012 - 07:16 AM

QUOTE (credence @ 23/12/2012, 06:28 AM) <{POST_SNAPBACK}>
Sorry I only saw this now, but everyone has competently answered the question for you already.

I would add, to store your custard, lay some cling wrap over the surface of the custard to prevent a skin from forming and you'll be good to go.



Oh no!  The skin is the best bit!  We used to fight over it as kids.  We called it the "thick bit".

Love properly made egg custard.

#11 ACO

Posted 23 December 2012 - 08:00 AM

QUOTE
Oh no! The skin is the best bit! We used to fight over it as kids. We called it the "thick bit".


Lol, the skin gives me the heebie-jeebies!




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