Custard

yes

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Well maybe because your talking about to different products.

custArd and custErd. (Just kidding, don't take this to harshly) (^_^)

Well, maybe not everyone hates it cold...

Supermarkets seem to sell cold custarted in yoghurt containers and people seem to buy them.

Your question is the same as saying: Why do people prefer eating hamburgers or chips hot rather than cold?

There. Answered, It's just your taste that's all.

The technique is the same as making custard with normal milk. However your resulting custard may not be as rich. To combat this, you can add an extra egg yolk, but since you seem to be going down the 'healthy' route, add a couple of teaspoons of cornflour (cornstarch) to the eggs, before pouring the heated milk on top and whisking. Return the hot milk/sugar/cornflour and egg mixture to the pan and heat until it's thick enough to coat the back of a spoon.

Yes, if a custard tart is not eaten within a few hours after it is baked and cooled, it should be refrigerated. Any leftovers must also be refrigerated.

"yellow matter custard" are the words

You can make a layered cake. Try using three or four thin cake (cut two regualr cake in half horizontally, so you end up with a top and a bottom) and stack them using jam or icing or whipped cream as a filler in between the layers to get them to stick together. You could also make a trifle or a tirramisu.

Jews are not a monolith and have independent thoughts and tastes so no, not all Jews hate custard. Many Jews enjoy custard very much!

Well, the black raven of the night had created this wonderful dish back in ancient times. He gifted it to the gods before us mortals were graced with its deliciousness.

Yes, because plenty of milk and eggs are used in the making of custard.

:) Hope this helped you

Aimee xx

Yes, custard can change from liquid to solid and vice versa. When heated, the proteins in the eggs coagulate, causing the custard to thicken and set into a solid form. Conversely, if custard is heated too much or not stored properly, it can separate and become more liquid-like. This transformation highlights the importance of temperature control in custard preparation.

Cornflour, colouring (annatto) and flavourings.

A good home made Bird's style custard powder can be made by mixing Cornflour, Turmeric to colour and a few drops of Almond essence for flavour.

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Andy's Frozen Custard is and all natural product and 90% fat free. They use only the freshest ingredients for the best tasting treats possible: from the country's finest milk, sugar, eggs and cream, to fresh-picked seasonal berries and homemade brownies.

3.5 ouces of Andy's Vanilla Frozen Custard is only 193 calories, less per ounce than Hagen Dazs Rocky Road and Ben & Jerry's Chocolate Chip Cookie Dough!

To create a firm and less rich custard, use a higher ratio of egg whites to yolks, as egg whites contribute structure without the added richness of yolks. Additionally, reducing the amount of cream and substituting with whole milk or even a lower-fat milk can help achieve a lighter texture. Incorporating a small amount of cornstarch can also enhance firmness while maintaining a smooth consistency.

A large chocolate concrete from Freddy's Frozen Custard contains approximately 1,200 calories. The calorie count can vary slightly based on specific ingredients and portion sizes, so it's always a good idea to check the nutritional information provided by the restaurant for the most accurate details.

Custard is a non-Newtonian fluid, specifically a type of shear-thinning fluid. This means its viscosity decreases under stress or when stirred, allowing it to flow more easily. When at rest, custard behaves like a solid, but when subjected to force, it can flow and take the shape of its container. This unique property is due to the complex interactions between its ingredients, primarily eggs, milk, and sugar.

Custards should probably be used within two or three days.

it is a solid because... at the start its a solid (custard powder) then u mix water so its a solid

The French probably use custard more than any other pastry makers. But it might go further back to roman times. Generally the custard we use today may have had it's roots in the medieval era, throughout Europe, including Britain, Germany, France and Italy.

To prevent skin from forming on custard, you can cover the surface with plastic wrap, ensuring it touches the custard to minimize air exposure. Stirring the custard frequently during cooking can also help, as it keeps the surface from cooling too much. Another method is to cool the custard quickly by placing the bowl in an ice bath after cooking.

Homemade custard can be stored in the refrigerator for about 2 to 3 days. It's important to keep it in an airtight container to prevent it from absorbing odors and to maintain its quality. If it develops an off smell or unusual texture, it's best to discard it. Always give it a quick check before consuming.

Yes, Sheridan's offers sugar-free custard as part of their menu options. This alternative is designed for those looking to enjoy a sweet treat without the added sugar. You can typically find it alongside their regular custard options. Be sure to check with your local Sheridan's for availability, as offerings may vary by location.