to think that if its Custard it should be called Custard

[Bogeyface]

Not "Cremé Anglaise"?! Especially when afaik there shouldnt be an é but an e.

This isnt a top bollocks french restaurant, this is pub grub+. Nicer than bog standard pub grub but not fine dining by any stretch. I was looking at this kind of place because a) alot of us are on budgets and b) because I wanted it to be a relaxed evening.

I am checking menus for my girlie birthday dinner and this place was my first choice until I read that and wondered if it was going to be style over substance.

AIBU?

Custard is an abomination. It is the most disgusting substance I have ever encountered and I would be if it (in all it's forms) disappeared off the face of the earth. Custard actually makes me angry it's so revolting .

You don't like custard?!

I don't like custard, but in the right context I do like creme anglaise. (And I do mean the context of food

Custard only has cornstarch in it if you haven't made it very often and you are worried that it might curdle. It should just be eggs and milk and vanilla sugar. I learned to make custard from a very old cookery book (Constance Spry) and it was called Creme Anglaise. The recipe is exactly the same as my more modern custard recipes. The only reason why people think that custard should be thick is because they've eaten too much Birds Eye yellowness IMO.

I would guess that it might be called Creme Anglaise for two reasons. The first is that it is unutterably pretentious (the 'Chef's English crumble' makes me think this might be the case) and the second is that they got complaints that their custard wasn't thick and yellow.

Personally I love real custard and hate the thick yellow stuff.

Is this a thread about awful menus? Can I throw you all a challenge?

Seen on the English language menu in a Paris restaurant:

Pizza to the let's anoint.

What do you think it was?

Kirsty, something to do with melted or smeared butter possibly?
OP, yanbu it has to be proper, think, hot custard!!

kirsty - was it something to do with onions? Oignon/oignent??

You obviously watched Rachel Khoo last night, i was whinging commenting to dh last night about this very thing!

I'd just ask if I could have custard instead.

Custard needs to be yellow otherwise the joke doesn't work!

What's yellow and dangerous?
Shark infested custard!

One is not at home to; what's milky white and dangerous? Shark infested crème anglaise!

Was out recently and something was advertised as coming with "Chantilly cream"..my friend asked waitress what it was and she said "oh its just normal cream"

fucking philistines! Creme chantilly is sweetened with sugar and flavoured with vanilla!
Creme Anglais and custard are the same thing. Custard is just the english name. Lets face it, the english arent going to say served with 'English Cream' are they?
Custard powder custard is a total abomination. Its disgusting hot, and even more disgusting, cold and phlegmy!

i went to a pub grub place and got crushed potatoes with my chicken not mashed then and yes custard is custard ,

As others have pointed out they are different products.

Pub custard would likely be made from birds powder.

Also pub gravy is normally made with Bisto and jus is made with the meat juices and reduced with a splash of wine.

doesnt anoint mean to put on a liquid maybe the pizza had something drizzeled on it it

mrs jay

Crushed potatoes are different from mash, they are crushed and lumpy in texture, mash is smooth.

nah this was mash with a poxy name oh god it may have even been smash

I used to work in a lovely cafe restaurant. They served crushed potatoes. A customer once asked me what they were. I told her that if she stuck some new potatoes in a plastic bag, and beat her husband around the head with them, the result would be crushed potatoes! The manager was but the customers roared with laughter!

Mmm custard...

I love the thick yellow birds stuff. The gloopier the better. Cold with a skin is the business

ZZZZ I ALWAYS got a tip!