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@Ali Clemmensen, yep sure did, the ingredients are under the description
bar.
please teach us how to make a souffle xD. i like ur videos you make sense.
My came out at liquidy, just barely any thickness, and I followed, and
measured everything correctly.
Good job, man.
Made it. Turned out great.
I’ve been making custard for a while using your recipe and it turns out
great everytime. THANK YOU for sharing this, it makes life so much more
awesome :3
Haha perfect! Cant wait to dip fish fingers in theis cx
I love this custard ,i just made some and it turned really yummy
Thank you for this :)
Fish Fingers with Custard. ^^
Did I miss him putting the vanilla in ?
Very good recipe =) Do you think the custard would get too thick if I chill
it overnight? I intend to serve it cold with some warm apple crumble =D
Ate it with some fish fingers while having a Doctor Who marathon!! Even
more delicious! ;-)
Tried custard for the first time.Success!!! Thank you Cooking4Students.
mine turned out delishhhh first time i ever made it from scratch only
because i didnt have a packet. Thanks for that I will make it more often.
I dont look in cookery books any more its much more fun to learn on you
tube from a nice young man
Another tip: if you want it super fine texture =) you can run your custard
through a sieve ! <3 enjoy guys.
I’ll make this recipe next week wish me luck 🙂
That is not an Egg Custard, It is just Custard or Creme Anglais.. (Cowboy
style.) Probably works great. But and Egg Custar is a set custard that
should be coked in a Bain Marie in the oven.
If anyone else is wondering, its about 2 cups milk and cornflour = corn
starch.
is plain flour same with corn flour? if not, can i replace it with plain
all purpose flour?
I failed