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I love potatoes.
Quote from: Chemistry4me on 25/02/2009 03:29:44I love potatoes.Come on! Have a heart and post something interesting!(No Karen, You may not have my couch. And it is not a print - it is a weave, not a print. You would be surprised at what machines can do these days.)
Ingredients570ml/1 pint milk 55ml/2fl oz single cream 1 vanilla pod or ½ tsp vanilla extract 4 eggs, yolks only 30g/1oz caster sugar 2 level tsp cornflourMethod1. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. 2. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar). 3. Whisk the yolks, sugar and cornflour together in a bowl until well blended. 4. Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk. 5. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. 6. Pour the custard into a jug and serve at once. 7. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.
QuoteIngredients570ml/1 pint milk 55ml/2fl oz single cream 1 vanilla pod or ½ tsp vanilla extract 4 eggs, yolks only 30g/1oz caster sugar 2 level tsp cornflourMethod1. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. 2. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar). 3. Whisk the yolks, sugar and cornflour together in a bowl until well blended. 4. Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk. 5. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. 6. Pour the custard into a jug and serve at once. 7. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.by Mary Berry from Saturday Kitchenbbc.co.ukSome people, me included, prefer this
Don....what is castor sugar? Just plain granulated sugar or what?
Castor sugar is fine granulated sugar, being much finer than ordinary granulated sugar it dissolves quicker and easier.
I'm tired of being secretive here.I'm the man to the left of the picture.//www.youtube.com/watch?v=1K4ccdzlvhkJust me and my assistant ---Yes, that's right, ah, left side. Behind that camera:)