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 Urgent custard question, Credence? Anyone? |
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 22/12/2012, 07:29 PM
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#1
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Posts: 3,100
Joined: 20-August 11
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| Advanced Member | |
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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  ...and the less I need to faff around with separating eggs and stirring constantly over a low heat etc ...the better..TIA! |
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22/12/2012, 07:55 PM
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#2
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Posts: 4,262
Joined: 9-February 05
From: Forbes
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| If a womens work is never done, Why start? | |
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I always reheat in the microwave, never had a problem.
Enjoy! |
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22/12/2012, 07:59 PM
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#3
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Posts: 160
Joined: 28-October 08
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| kandj | |
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I do mine a day in advance and always fine
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22/12/2012, 08:03 PM
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#4
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Posts: 4,650
Joined: 3-April 09
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Reheat in the microwave, but take it out every minute and whisk it
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22/12/2012, 08:03 PM
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#5
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Joined: 23-January 12
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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
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22/12/2012, 08:11 PM
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#6
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I just came in to say what a great thread title you have...I so rarely see the words "urgent" and "custard" together
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22/12/2012, 08:28 PM
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#7
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Posts: 3,100
Joined: 20-August 11
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QUOTE (Leggy @ 22/12/2012, 09:11 PM)  I just came in to say what a great thread title you have...I so rarely see the words "urgent" and "custard" together 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! |
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23/12/2012, 06:28 AM
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#8
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Posts: 3,254
Joined: 13-September 05
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| I have a food blog. | |
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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. |
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23/12/2012, 07:01 AM
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#9
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Posts: 3,100
Joined: 20-August 11
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Cheers...thanks Credence
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23/12/2012, 07:16 AM
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#10
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Posts: 5,922
Joined: 28-June 05
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| The Preeclampsia police. Check your BP today! | |
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QUOTE (credence @ 23/12/2012, 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. 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. |
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