Added 'tobydog' to my ignore list, he was baiting me for some reason, and seems to have gone senile or otherwise lost focus, may be drunk.
My mother used to cook caramel custard by blending milk, sugar and eggs, and cooking in a double walled dish, and after it was coagulating it was poured into a dish which had caramelized sugar at the bottom.
That was done by sprinkling sugar and heating the vessel over a gas flame, takes some practice, too much heat will burn it, you can try adding butter to the sugar.
Finely chopped pine nuts, almonds, cashew nuts etc. were optional, cardamom seed powder was a fixed ingredient.
It was chilled to set in the fridge, and turned upside down to serve.
A similar dish is a staple at 'Irani' (Parsi) restaurants in Bombay even now, quite popular.
That was done by sprinkling sugar and heating the vessel over a gas flame, takes some practice, too much heat will burn it, you can try adding butter to the sugar.
Finely chopped pine nuts, almonds, cashew nuts etc. were optional, cardamom seed powder was a fixed ingredient.
It was chilled to set in the fridge, and turned upside down to serve.
A similar dish is a staple at 'Irani' (Parsi) restaurants in Bombay even now, quite popular.
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This seems close to the Irani hotel recipe, off the net:
https://ranveerbrar.com/recipes/caramel-custard/
There will be others as well, I expect, this came from a quick search, no ties to the poster.
https://ranveerbrar.com/recipes/caramel-custard/
There will be others as well, I expect, this came from a quick search, no ties to the poster.
Other famed items on the Parsi menu were dhansak (meat cooked with lentils and vegetables), patra ni macchhi (fish steamed after spicy marinade in leaves), kheema pav (mince meat and square / round plain buns), berry pulav, and others.
Worth a look for those interested.
Worth a look for those interested.
Wouldn’t have to worry about getting shot………i’ve never seen a show with so many bullets fired and nobody ever got hit! 😀
Well the critical test this evening. Trying the kids on the chocolate ice cream made with custard vs the strawberry ice cream made with condensed milk. They couldn't decide which they preferred, which is good as means I can make the cheat version when short on time.
Do you get strawberry crush as a preserve?
Then it can be an out of season treat if the additive levels are safe for small children.
And here in India Nestle had a campaign going, an advertisement really, for sweets made using condensed milk, I think Amul also did that.
Take a look if you feel like.
Then it can be an out of season treat if the additive levels are safe for small children.
And here in India Nestle had a campaign going, an advertisement really, for sweets made using condensed milk, I think Amul also did that.
Take a look if you feel like.
I generally make my own strawberry conserve when I need it. But frozen strawbs are available year round. not quite the same but when cooked up no one knows. Plus I have a lot of flavours to try out now. The home made ice cream is rich enough that a small scoop satisfies the little ones (result) so a tub lasts 2 weeks.
A lot of our friends are lactose intolerant, so we often make fruit sorbets as dessert when we have folks over to dinner. We find that we get consistently excellent results when (A) using very fresh fruit, grown locally and sold at Farmers Markets; and also (B) when using an inexpensive Brix Refractometer (link to example) to help adjust the sugar level precisely. I strongly recommend buying one; it's cheaper than two pints of beer down the pub.
Have you tried Agar as a base for sweets, it is also called China Grass here?
Basically you add it to boiling milk or water, it sets as a jelly when cooled to room temperature.
Possibly a Jell-O substitute, also when a substitute to milk based sweets is needed.
Basically you add it to boiling milk or water, it sets as a jelly when cooled to room temperature.
Possibly a Jell-O substitute, also when a substitute to milk based sweets is needed.
I am not but I have wondered about making ice cream with one of the fake milks. I've also wanted to try fake sugar. Specifically Erythritol. If you are not fully familiar with erythritol, don't be too quick to judge. Everything in moderation and it's the only one I would try in something like ice cream.
Perhaps you should try gelato then, no eggs involved?
https://www.jamieoliver.com/features/how-to-make-gelato-at-home/
WTF?
As to our food and weather, have a look back at the Continental Drift thread, your post #16
It does rile me when the UK gets slagged off unnecessarily. There's someone else on this forum that's very adept at it
Changing the subject here. Does anyone is this thread have a Potato Corner outlet or kiosk near them? Did you try it? What did you have and what did you think?