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?

You guys are a hoot.

Re: "Chefs English Crumble"

I agree, farking stoopid name. According to the menu your server will inform you of todays choice. In other words "puddin' of t'day"

perhaps it has an english chef chopped up in it?

"Pretentious prick who wrote this menu Crumble" would be better :o

all I can add is that this gave me a hankering for egg custard so I made some. With milk because I had no cream and it was lurverly and I had it with bananas.

Ooo banana custard - love that! Although I am a total plebeian and rather like Bird's Custard... and the other sort as well...

At Infants' school, we had pink and chocolate custard as well as yellow custard. And then at Christmas we had white runny custard (possibly attempting to be crème anglaise, who knows?)

I'd like to know who else in the world lays claim to "crumble" as a pudding - surely it is a quintessentially British pud, so "English crumble" is some kind of dodgy tautology?

The white custard was white sauce, not to be confused with bechamel. I think. I seem to remember tins of it, and you had it with christmas pudding.

I remember having mint (green, of course) custard at school, with chocolate sponge. It was lush.

They sell crumble in the market in the place we go to in France. It's not some ex-pat thing; I think it's an established Breton dish. I assume they copied us.

But yes, English crumble sounds ridiculous. Like a French creme brulee or an Italian zabaglione.