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?

I still want to know what this pizza was......

I make chantilly cream with icing sugar and egg white, it is delish :)

Onion pizza.

Someone had used an automatic translator to translate the menu, but the translator was clearly programmed to look for verbs, which are in short supply on menus. So the translators had been very excited to find "oignons" in "pizza aux oignons" and had interpreted it as the first person plural of the verb "oindre".

I thought about suggesting retranslating their menu for a free pizza.

There was also burnt cream house and cream toffee house in the desserts section.

Ah, I thought it was an anoint yourself pizza - you choose the toppings.

I like custard and anglaze. They're different though. Hang on, we've had this discussion before - I got into an argument with someone about custard being an egg and milk ting - hence you make quiche with custard. Or something.

But I've never put milk in a quiche.....

I put milk in the egg mix for quiche! It makes it nice and moist, without I find it a bit dry and cloying.

Creme anglais is not custard as others say.

However.......

You do all know that creme patissiere in fancy expensive pastry shops very often contains custard powder dont you?

Ah!!!! Well thats where I am ahead of the game, because I dont GO to fancy expensive pastry shops, so ner ner! :o

Its Birds for me, maybe Greggs if I am feeling posh :o

This discussion is as bizarre as it is pointless. Some of you have already understood this but too many of you have not (really gels, you are a big disappointment to your parents).

Custard is crème anglaise. It is made from cream, eggs, sugar and vanilla. Anything else (in particular Birds) is an abomination.

That is all.

Ooh, I have a real yearning for a religieux now

this is a personal bugbear.

there is such a thing as 'thick soured cream'
there is also 'milk pudding'
and there is most definitely custard.

yet Tv chefs and critics will always call these 'creme fraiche' and 'panna cotta' and Jeffing 'creme anglaise'!
especially the pretentious one from Great British Menu as they criticise these things as 'not being British' - do they not engage brain for a second?? do they think these things never existed in this country - this country with a centuries-old history of dairy farming and the resultant produce - prior to the 1980's?

also: i like my custard thick, yellow and heavily vanilla-flavoured. doing it all runny like that misses the point.

I will add for clarity: i make thick, yellow custard by using a shedload of egg yolk with double cream, and make it vanilla flavoured with a vanilla pod all the way from Bali.

'creme anglaise' FFS. It's custard!

and no, i have never added cornflour to custard.

just HANG ON one minute you lot....

what the chuff is "English Crumble"???

you're all getting bogged down in the custard/anglaise thing and no-one has noticed that English crumble isn't even... isn't even.. it isn't anything!

apple crumble contains apple (and can come from anywhere)
rhubarb crumble contains rhubarb (and can come from anywhere)
blackbery crumble... do you see where I am going with this?

does this crumble contain "English"?
is it a special sort that only coems from England and contains no specific fruit??

these questions are important. we need to know exactly what it is you get with your custard/anglaise

oh and, as an aside, all you lot who make pastries and custard and all that. you all need to send me some so i can check it's actually real

Can someone link to a custard recipe sil vous plait?

I have taken to making my own version of clotted cream as unable to get any here in the US

MAry Berry uses cornflour apparently... mine is a bit like this -

8 egg yolks
pint double cream
i vanilla pod
sugar

mix egg yolks and sugar.
heat cream to simmer, stirring constantly.
add to mixed egg yolk mix, stiring all the time.

clean the pan, or use a clean one..

back on the heat.

stir to thicken, serve immediately.

this makes excessively rich custard.

i forgot: the vanilla pod goes in the cream on the heat, and comes out there. you can slice/scrape out seeds if you like too.