Quotes About Custard

I took a cookery course. On the examination, I had to cook a cheese omelet with peas and an egg custard. With the egg custard, which was supposed to be a dessert, I forget to put the sugar in, so that's more of a quiche, isn't it?

I think it's acceptable to eat custard on Sundays.

I love roasted pecans. I'll make a sort of granola with the roasted pecans, turn that into a super nutty pie crust, and top that with apple-syrup pudding and top that with cooked custard and maple syrup.

It contained, rather squashed but not beyond recognition, a custard tart. "Oh shit," said Pascoe. And suddenly, for some reason beyond reason, the barrier he'd been erecting both consciously and unconsciously between himself and the events in Mill Street crumbled like the walls of number 3, and when the nurse looked in to check that all was well, she found him with his face buried in his pillow, sobbing convulsively.

You must pre-bake the bottom crust of a custard pie, but this is a tricky step in the pie-making process. Without the presence of filling the crust can slump down into the plate as it bakes, necessitating pie weights to help keep its shape. Then, once you remove the weights to blind bake the crust, the bottom puffs.

Her dog Custard is a Pomeranian. He looks like a golden dandelion fluff with cat feet. Mrs.

Custard began jumping up on me, like he had springs in his tiny legs.

Alice ventured to taste it, and finding it very nice, (it had, in fact, a sort of mixed flavour of cherry-tart, custard, pine-apple

Temperature is the key to making a smooth custard butter cream. Some add the butter when the mixture's still hot but it tends to split and you end up with a grainy result. Wait for it to cool.

There were little triangles of coconut custard pie on a graham cracker crust for dessert, the best and sweetest thing...

In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their desserts. So vanilla cake doesn't have to be just vanilla, it can have a little thyme. Or you could have a custard with a little lavender in it, which is just amazing.

A lot of old Australian bakeries used a lot of trans-fats but I just wanted to use quality ingredients - butter, cream, custard - to produce a high-quality product.

Catherine de Medici brought her cooks to France when she married, and those cooks brought sherbet and custard and cream puffs, artichokes and onion soup, and the idea of roasting birds with oranges. As well as cooks, she brought embroidery and handkerchiefs, perfumes and lingerie, silverware and glassware and the idea that gathering around a table was something to be done thoughtfully. In essence, she brought being French to France.

Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown?

Lemon curd is a basic custard, meaning it's thickened by eggs. Although many curd recipes call for just yolks, I prefer to use a combination of whole eggs and yolks to add a bit of lightness.

I do wear my hair up. To be honest with you when you are working with children you spend most of your time with your hair up, unless you want custard in your hair or some kind of baby sick hanging off the back of your shoulder.

This is Tyler,' she said. 'He grew up in Tennessee, he has a horse named Custard—' 'Custer,' Tyler said.

Traditional British desserts with lots of custard are my biggest weakness - I particularly love the puds at St. John restaurant in East London.

Stirring the pastry cream and putting it in the blast chiller in the island, a total chefly indulgence that I have never once regretted. The house filling with the scent of rich, dark chocolate as the cakes rise in the oven. The treat of the moist trimmings as I even up the layers before spreading the thick custard filling between them. The fudgy frosting smoothed perfectly over the whole thing, and then immediately marred with chocolate cookie crumbs.

The best place to use vanilla beans is anywhere where they won't be mixed in with a million other flavors. Anything with dairy, yogurt, milk, cream, or eggs - any custard or flan - how can it be bad?

We invented the Black Forest trifle. It's got all the flavours of the Black Forest Gateau but in a trifle, using chocolate custard. You've got your kirsch, your cherries, the chocolate custard, the sponge and the cream.

My three-course meal would be: smoked salmon with capers and a few prawns on there as well. Then it would be a dover sole grilled on the bone with a portion of green beans. And if I wasn't dieting or looking after myself, my favourite pudding would be bread and butter pudding with custard, ice cream and clotted cream all together!

Martin, at my age, eroticism is reduced to enjoying caramel custard and looking at widows' necks.

Anarchy is like custard cooking over a flame; it has to be constantly stirred or it sticks and gets heavy, like government.