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Custard
Appears in
Published 1998
In many ways, curd is just custard made using juice in place of cream. And I mean cream: I take the view that when custard originated the milk used would have been much richer, much fattier, rather like single cream. So I use single cream or half milk, half cream.
As when making curd, I fill the sink with icy water and am prepared to plunge the pan in and start beating like mad if the custard looks like splitting. And I don’t even keep the heat all that low underneath the pan. If I do that, I lose patience, and then suddenly turn it up in a fury and then of course it does curdle.
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