What some people call proper custard I call pouring custard. Unlike crème anglaise which is used as a base for ice creams, my custard uses cornflour as a stabiliser. I would also call this English custard and I use it with poached fruit.
At the end of August 2016 Pick N Pay did a software upgrade to their Smart Shopper Kiosk. As soon as they had done this Dave’s Smart Shopper card started acting up. The main issue was that it no longer gave him the double points for a Wednesday shop. With the help of the manageress at Somerset Mall the solution was to get a new card. I had it activated but this did not resolve the issue. The next phase was an endless succession of emails to and from the customer care department where I was not dealing with the same person each time. Finally one person took over and in in December it was decided that both Dave and I needed to get new cards, and new account profiles. This was supposedly meant to solve the problem. Needless to say it didn’t and I lost my sense of humour.
Wanting to take this further up the chain I requested an email address of someone more senior to the customer care manager I was dealing with. The national customer services manager got hold of me and I started my story from the beginning. This took from January to April to get someone’s attention. And still, at the beginning of June the situation had not been resolved. Each week I swipe Dave’s card at the kiosk and get a print out of his vouchers and double points. Each week at the till point I swipe his card again and then have to get involved in a long discussion with the manager on duty to have the vouchers physically deducted as they don’t come off automatically. This is then followed up with an email requesting that the double points be added to his profile.
I have been most patient in waiting for this to be resolved. But my patience wore thin when the assistant stepped in and replied to my email. She told me I was either not swiping the card at the kiosk and selecting the vouchers, or I was not swiping the card at the till point. Her lack of knowledge about what is actually going on acted like the straw that broke the camel’s back. It was just one email too many where nothing is actually being sorted out. I am left wondering just how patient I am going to have to be in waiting for this to be resolved once and for all. I know that I don’t need to be very patient when making pouring custard. It is simple to do and the perfect topping for poached guavas which we are enjoying this winter.
Click on the links for conversions and notes.
- 185mls milk
- 65mls cream
- 2 egg yolks
- 38g fructose
- 7.5mls cornflour
- 2.5mls vanilla purée
- Place the milk and cream into a heavy bottomed sauce pan
- Over a medium temperature, heat until just before boiling point
- Place the yolks, fructose and cornflour into a mixing bowl
- Whisk to ribbon stage
- Temper the eggs with some of the heated milk while continuing to whisk
- Pour the eggs into the rest of the milk and lower the temperature
- Stir for 5 minutes using a wooden spoon
- Add the vanilla purée, stir to combine and remove from the heat
- Serve either straight away, or leave to cool and store in the fridge to serve as needed
Inspiration published on Lavender and Lime June 23:
- 2016 – Fish Masala
- 2014 – Whole Wheat Bread
- 2013 – The Little Coffee Shop of Kabul
- 2011 – Guacamole Burgers
- 2010 – Lavender And Lime