Custard

This evening I attempted to make custard. Not from powder, as normal, but properly. I failed. It curdled.

I tried to make it using a modified version of the recipe in Cook with Jamie by Jamie Oliver, but quartering the recipe and using all milk rather than the mix of milk and cream listed. Unfortunately, I a) didn't read the recipe properly and used the whole egg rather than just the yolks and b) managed to curdle it when reheating. Sieved it, which got the big lumps out and ate it anyway on some stewed rhubarb - tasted good, although obviously the texture was off and it was too runny.

I shall attempt it again sometime. It tasted good enough that I think if I can get it right it will be worth making from scratch. Until/even then, however, both Birds Custard Powder and tins of Ambrosia will keep their alloted place in my cupboards and cooking.