Making trifle - will cold custard form a skin?

[BillStickersIsInnocent]

Have googled but need to turn to MN wisdom please!

I'm making trifle, custard is (to me) the single most revolting foodstuff in the world, so I'm not very familiar with it. I need to get the custard to form a skin so the jelly (controversial) has a firm surface to sit on. I've used ready made custard as just can't bring myself to make it. If it's cold will it form a skin or do I need to heat it first?

Thanks in advance

if your adding jelly I thought this would go under the custard? im not sure it would work the other way round but I may be wrong!

If using jelly this goes a the bottom of the bowl then custard in top once it has set

jelly on the bottom with fruit/sponge, then custard. no need for a skin!

I've misread a guardian article spectacularly - so jelly must go at the bottom.

I've sort of gone off piste and have sponge, fruit, blancmange, jelly, custard, and now I want another layer of jelly before the cream.

A bit like Jamie Oliver's one here retro trifle

But he has blancmange then jelly, then custard, and I can't fit another layer of blancmange in if the custard won't take the jelly weight so will have to go straight to the cream now. Oh the drama!

I thought blancmange was cold custard? Am I being thick?

When I make trifle I always use "homemade" custard as that sets firm and wobbly, I stir it as it cools so it doesn't form a skin. Shop bought packet custard doesn't set firm and stays all runny.

It probably is - I'm very new to trifle making. Maybe I'll brave making custard from scratch next time.

Thanks for all your help - trifle is now done, with no more extra layers.

to prevent custard skinning, and not just for trifles, sprinkle it with the finest sugar you have in the house (icing/caster/granulated) as soon as you have poured it or put it in a jug, while it is still hot.

Or put cling film across the top of the custard. Stops it getting a skin (bleurgh).

You need to cover the custard with clingflim while it sets, to avoid a skin. Make sure it is ON the custard, nice & flat with no air bubble & it will be skin free.

Also helps stop a skin forming while cooling down.

Custard skin is the best bit