Owain wrote:
On 3 Aug, 00:55, "Arfa Daily" wrote:
Custard doughnuts are quite nice though.
Not quite the same sort of 'custard' though ...

Not *quite* but basically ordinary custard thickened with cornflour
(creme patisserie).

AKA 'confectioners custard'.

However ordinary custard IS just cornflour and milk, plus a bit of dried
egg yolk, colouring and a hint of vanilla.

Proper home made custard is fresh eggs, *cream*, cornflour and real
vanilla.

Confectioners custard is that but using *ordinary* flour, milk, and
highly beaten eggs.

'Egg custard' is that minus the flour. I.e. sweet flavoured scrambled eggs.



Owain