Recipe For Pouring Custard | Proper English Custard

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.

Pouring Custard
Pouring Custard
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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.

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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.

Pouring Custard

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.

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5.0 from 2 reviews
Recipe For Pouring Custard
 
Use this pouring custard as a topping for all sorts of desserts
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Ingredients
  • 185mls milk
  • 65mls cream
  • 2 egg yolks
  • 38g fructose
  • 7.5mls cornflour
  • 2.5mls vanilla purée
Method
  1. Place the milk and cream into a heavy bottomed sauce pan
  2. Over a medium temperature, heat until just before boiling point
  3. Place the yolks, fructose and cornflour into a mixing bowl
  4. Whisk to ribbon stage
  5. Temper the eggs with some of the heated milk while continuing to whisk
  6. Pour the eggs into the rest of the milk and lower the temperature
  7. Stir for 5 minutes using a wooden spoon
  8. Add the vanilla purée, stir to combine and remove from the heat
  9. 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:

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Rating: 5.0. From 1 vote.
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19 thoughts on “Recipe For Pouring Custard | Proper English Custard

  1. I absolutely love chilled custard, and this one looks so delish.
    Anu – My Ginger Garlic Kitchen sharing the blog ♥ How to Make Masala Chaas | Spiced Buttermilk | Video RecipeMy Profile

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    1. Thank you Anu 🙂

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  2. My family love custard, Tandy, so this will definitely be a hit. I hope you resolved your retail issues.

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    1. I did, and will blog about that soon.

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  3. Oh yum! This would be so tasty, it has been a while since I’ve eaten ‘proper’ custard. Winter here, so perfect for now.

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    1. Winter is the best time for custard 🙂

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  4. Point cards can be so fun! I had not idea cornflour and flour was the difference between crême anglise and poured custard. Looks really good with fruits.

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    1. thanks Evelyn 🙂

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  5. Wish you luck getting everything straightened out, sounds like you have been very patient. This custard looks delicious, I would love this with fruit just like you have it.
    cheri sharing the blog ♥ Roasted Baby Artichokes and a Walk In The WoodsMy Profile

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    1. Poached fruit and custard are the best combination 🙂

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  6. This does look wonderfully easy and those poached guava look to die for!!
    Sues sharing the blog ♥ What I Read: May 2017 | Recommendations for Books to ReadMy Profile

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    1. Thanks Sues 🙂

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  7. This would go well with so many desserts,yum! 🙂
    Pamela (BrooklynFarmGirl) sharing the blog ♥ Earl Grey Tea PopsiclesMy Profile

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    1. It is very yum 🙂

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  8. There’s something about this sort of custard on a cold night that appeals to me greatly!
    Lorraine @ Not Quite Nigella sharing the blog ♥ The Amazing One Pot Pasta!My Profile

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    1. Me too 🙂

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  9. I find Pick n Pay far too expensive and the overall shopping experience unpleasant. Great custard.
    Have a super weekend Tandy.
    🙂 Mandy xo
    Mandy sharing the blog ♥ M I AMy Profile

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    1. Where do you shop then?

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