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Custard is delicous when churned and frozen
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Mar 12, 2012 12:50
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| # ¿ Apr 26, 2024 04:37 |
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InEscape posted:Oh good lord, I guess asking a question is Cooking or Dying, but are butter tarts a type of custard? I'd say you're skirting the definition of a custard. It technically does have dairy and egg, so its arguable. At the same time, I think custard is generally accepted to involve milk or cream as the dairy component.
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Mar 14, 2012 13:56
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Clockwork Cupcake posted:
I get my vanilla beans from The Boston Vanilla Bean Company They are very affordable and I've had great success from them. Only order what you think you'll use in about a 6 month time period however. Vanilla beans will dry out and become brittle. To use them in your ice cream/custard, use a paring knife to split the bean lengthwise. Then use the back of the knife to scrape the pulp out of the pod. Add the pulp and the pod to your cream/milk/sugar mixture right off the bat. Leave the pod in the mixture as you ice bath/refrigerate the custard and take it out just before you pour it into your machine.
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Mar 16, 2012 12:27
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Mutiny!!!!!!
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Mar 20, 2012 19:16
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I would say that if this goes on much longer, Ricola should be required to make a 1-dozen Cadbury egg western omelet.
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Mar 22, 2012 20:49
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And wash them down with chickenade.
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Mar 26, 2012 14:08
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I'm on the edge of my seat awaiting Cadbury Eggs Benedict
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Mar 28, 2012 20:48
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| # ¿ Apr 26, 2024 04:37 |
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Taft, that is a thing of beauty. Cadbury Egg-salad sandwich?
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Mar 29, 2012 13:09
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