Custard

My story earlier today about jelly and custard was nothing about custard, actually, but a bout a greyhound called Jelly and Custard. While I was researching custard I realised that it exists in different forms – obviously I actually did know that, but it had sort of slipped from my mind.

Custard always means Bird’s Custard, created by a Mr Bird for his wife who had an allergy to eggs. It’s what I grew up with, made with milk and a little sugar it could be hot and runny, or cold  and set – as in banana custard, sponge cake and custard (with extra jam on the sponge cake) or trifle. Then there is actual custard made not from powder in a tin, but from milk and eggs and vanilla and sugar. and then there is – I think crême patissière.

Do other countries love it as much as we do? I was amazed looking through my Modern Practical Cookery, dated about 1930 at the number of listed custard recipes there were enjoyed by families nearly ninety years ago:

  • apple custard
  • baked custard
  • banana custard
  • banana meringue custard
  • boiled rich custard
  • brandy sauce custard
  • bread pudding custard
  • caramel custard
  •  cream custard
  • cheese custard
  • chocolate custard
  •  jelly custard
  •  sponge custard
  • coconut custard
  •  coconut pie custard
  • cream custard
  • egg baked custard
  • fruit sponge custard
  • ginger custard
  • gooseberry custard
  •  and cherry custard
  •  and sponge custard
  • jelly custard
  • orange custard
  • pear  custard
  • pie custard
  • powder cakes custard
  • pudding custard
  • ratafia custard
  • rice custard
  • semolina custard
  • soufflé custard
  • tarts custard

My featured image is of a friend’s recipe – my version of peach and blueberry custard pie

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