To ask if anyone knows how to stop skin forming on custard?

[Blubbergalore]

Just that really, have made two pints of custard for my Christmas trifle which is now cooling but I don't lnow how to stop a skin forming. Any tips please?

Cover it with cling film

Cling film pushed down tightly (I think)

Let it form then peel it off to eat before using the rest for the trifle

Put in a sealed container, and turn it upside down which creates an airlock and stops skin forming.

If necessary put the container lid side up on a baking tray or similar just in case there are any minor dribbles, but should be fine until you flip it back up to add to the trifle.

Sprinkle cater sugar on the surface

I put a knob of butter in mine. Seems to work.

I remember my gran sprinkling on sugar. Haven't tried it myself, so can't verify if it works!

Cover the surface with cling film making sure there are no or as few as possible air bubbles on the surface between the custard and the cling film.

Sprinkle sugar on the top

Sugar works. Sometimes I make my custard without the sugar, then sprinkle sugar on top while hot which forms a crust to be stirred through before eating.

Almost like a creme brulee.

Layer of cling film over the actual custard not the container.

Press cling film against the surface. Basically you need to keep the air out.

Sprinkle sugar on the top

I've always used the cling film trick. But I have to say removing the custard-covered cling film is a good deal messier than just removing the custard skin.

Why would you want to?!

Valerrie - Why would you want to what?

The skin's the best bit - scrape it off and send it to me!

I'll fight you for it Campervan.

I have been lazy and used tinned custard for the last few years, but I remember cooling in a sink of cold water while regularly stirring and didn't get a skin.

The skin is the best bit!

I just followed a recipe that has jelly on top of the custard , and it said let the skin form to create a barrier between the custard and the jelly...

Cover with cling film or aluminium foil, but make sure it actually touches the custard.

Oh thanks for all the tips, I had already covered the jug with clingfilm and it didn't seem to be stopping the skin, but I have now pressed it down flat against the actual custard and it seems to be working, hooray. I like the upside down sealed container idea, will try that next time.

Mered - stop the skin forming. It's the best bit!