Custard v.2: Eggnog without the alcohol

Among other foody things I did yesterday (which I would have posted about yesterday, but was in deep mourning for the teapot), I made my second attempt at custard.

It was an improvement, it didn't curdle - I think the use of the electric whisk, and the bain marie were good ideas. Still tasted good, but still didn't thicken properly. I also used a mixture of cream and full fat milk this time.

We ate it as a "warming winter drink". I've never had eggnog, but I imagine it to be somewhat akin to an alcoholic version of yesterday's custard. I haven't inserted a picture of the final product partly becasue it didn't look much different at the end than it does in the picture above, but mostly because I forgot to take one.

Version three soon...I have no compunctions about this as I bought 30 free range local farm eggs for £1.15 at the farm shop I went meat shopping at yesterday afternoon.

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.