Quotes of All Topics . Occasions . Authors
God's always got a custard pie up his sleeve.
The movies were custard compared to politics.
God always has another custard pie up his sleeve.
I think it's acceptable to eat custard on Sundays.
I love apple crumble and custard - that's my little treat.
You can't beat a good millefeuille, which is basically a posh custard slice. Yum!
Custard puddings, sauces and fillings accompany the seven ages of man in sickness and in health.
I've got such a sweet tooth. I do miss the U.K. where you get sticky toffee pudding or custard, all that.
Bureaucrats: they are dead at 30 and buried at 60. They are like custard pies; you can't nail them to a wall.
And what's interesting about him as a comic character is that the custard pie hardly ever ends up on his face.
Solo artists are generally totally insane. Elton John? Slightly eccentric. George Michael? He's mad as custard.
Whatever is funny is subversive, every joke is ultimately a custard pie... a dirty joke is a sort of mental rebellion.
I think it was Dad who gave me my nickname 'Katy Custard,' recognising my deep, positive and lasting relationship with it.
I don't want to go back to Capital Radio. I don't want to go back to rolling in custard with Sheena Easton and Annie Lennox.
Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown?
Traditional British desserts with lots of custard are my biggest weakness - I particularly love the puds at St. John restaurant in East London.
A lot of old Australian bakeries used a lot of trans-fats but I just wanted to use quality ingredients - butter, cream, custard - to produce a high-quality product.
Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form.
What sticks in my mind from seeing the Teletubbies is Tinky Winky's handbag and Tubby Custard. I always remember wanting to have a glass of Tubby Custard and some Tubby Toast in the morning.
Lemon curd is a basic custard, meaning it's thickened by eggs. Although many curd recipes call for just yolks, I prefer to use a combination of whole eggs and yolks to add a bit of lightness.
Temperature is the key to making a smooth custard butter cream. Some add the butter when the mixture's still hot but it tends to split and you end up with a grainy result. Wait for it to cool.
The best place to use vanilla beans is anywhere where they won't be mixed in with a million other flavors. Anything with dairy, yogurt, milk, cream, or eggs - any custard or flan - how can it be bad?
I love roasted pecans. I'll make a sort of granola with the roasted pecans, turn that into a super nutty pie crust, and top that with apple-syrup pudding and top that with cooked custard and maple syrup.
Dad was a baker, and we lived above the bakery, so I was always popping down to have an apple pie or a doughnut or a custard or gypsy tart: I had a very sweet tooth, and I think that that was what got me into doing what I do now.
I took a cookery course. On the examination, I had to cook a cheese omelet with peas and an egg custard. With the egg custard, which was supposed to be a dessert, I forget to put the sugar in, so that's more of a quiche, isn't it?
Once a month we have 'dessert for dinner' night. I'll make four separate desserts. They'll come home from school and eat as much cake and custard and ice cream as they can physically get in their guts. Because sometimes I think, let them just be children.
Now the look of the book dictates the sale. In my day you could still buy a good cookbook in paperback with no pictures at all. I doubt if that would sell today. But those books were much used: they lived in the kitchen and got splattered with custard and gravy.
In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their desserts. So vanilla cake doesn't have to be just vanilla, it can have a little thyme. Or you could have a custard with a little lavender in it, which is just amazing.
You must pre-bake the bottom crust of a custard pie, but this is a tricky step in the pie-making process. Without the presence of filling the crust can slump down into the plate as it bakes, necessitating pie weights to help keep its shape. Then, once you remove the weights to blind bake the crust, the bottom puffs.
My three-course meal would be: smoked salmon with capers and a few prawns on there as well. Then it would be a dover sole grilled on the bone with a portion of green beans. And if I wasn't dieting or looking after myself, my favourite pudding would be bread and butter pudding with custard, ice cream and clotted cream all together!
