I have some cream in the fridge which must be used by yesterday. I fancied custard. So I started to whip some up. I have a litre of cream, so I doubled Delia's recipe, using up 6 precious eggs in the process.
Part way through the cream simmering with the vanilla pod, I had a fancy for some Swiss Roll to eat with my custard - specifically some Swiss Roll with Lemon Curd.
I looked in my Delia cookbook. Hmm. I looked in my Margeurite Patten cookbook and came across rather more complicated recipe, which promised a lighter result.
So, I got going. The initial stages were interesting, and the mix looked fab and light. Now, Margeurite says it takes 9 minutes for this to cook. After 9 minutes, mine was no where near cooked. So I added 2 minutes. Then I added 2 minutes and turned the oven up (my fan oven, annoyingly, uses the same equivalent for gas 4 and 5). Then I added another 2 minutes.
At this point it was starting to look golden brown, and it was a little but more firm, but it wasn't cooked. So I added another 2 minutes.
I think it's been in for 15 minutes so far.
Part way through the cream simmering with the vanilla pod, I had a fancy for some Swiss Roll to eat with my custard - specifically some Swiss Roll with Lemon Curd.
I looked in my Delia cookbook. Hmm. I looked in my Margeurite Patten cookbook and came across rather more complicated recipe, which promised a lighter result.
So, I got going. The initial stages were interesting, and the mix looked fab and light. Now, Margeurite says it takes 9 minutes for this to cook. After 9 minutes, mine was no where near cooked. So I added 2 minutes. Then I added 2 minutes and turned the oven up (my fan oven, annoyingly, uses the same equivalent for gas 4 and 5). Then I added another 2 minutes.
At this point it was starting to look golden brown, and it was a little but more firm, but it wasn't cooked. So I added another 2 minutes.
I think it's been in for 15 minutes so far.
