Jan 2023
12:40pm, 25 Jan 2023
26,248 posts
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TROSaracen
Yes indeed nobody 'makes' custard any more. I always liked the way you stir away and it would suddenly thicken, and darken in colour.
Magnificent.
Hell, what with dream topping and Angel Delight......we were virtually foraging an existence back in the day......
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Jan 2023
12:55pm, 25 Jan 2023
76,127 posts
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Diogenes
The colour when you first started mixing it, the intense orange, I loved that.
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Jan 2023
1:10pm, 25 Jan 2023
36,181 posts
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Ocelot Spleens
One thing you can say about Birds Yellow Powder is you can feed it to vegans.
Whereas custard, as far as I am aware, is made of eggs, milk, sugar and vanilla. Well it is in our house.
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Jan 2023
2:51pm, 25 Jan 2023
18,293 posts
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Cerrertonia
Yes, it's just starch, sugar, yellow colouring and an unspecified flavouring.
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Jan 2023
3:03pm, 25 Jan 2023
20,566 posts
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RichHL
I make custard. Proper custard with eggs and sugar and cream and farting around with vanilla pods. It's a sod when it splits and you have to go at it with a whisk like M'Choakumchild in an unruly nursery.
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Jan 2023
3:08pm, 25 Jan 2023
76,138 posts
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Diogenes
Hard times for custard lovers
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Jan 2023
3:36pm, 25 Jan 2023
20,571 posts
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RichHL
Thing is l like Bird's custard too, and that Ambrosia stuff. Everything has it's place. I wouldn't pour home-made custard over microwaved midweek puddings, for example.
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Jan 2023
5:07pm, 25 Jan 2023
36,187 posts
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Ocelot Spleens
Correct. I made proper custard over Christmas, Ambrosia the other day as we had a load of fruit in the freezer.
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Jan 2023
5:10pm, 25 Jan 2023
21,449 posts
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Chrisity
Last month's was half decent, well it was in December.
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Jan 2023
7:19am, 26 Jan 2023
142,843 posts
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GregP
Looks like the end of the road for the 'custard'.
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