Words matter. These are the best Custard Quotes from famous people such as Irma S. Rombauer, Christina Tosi, Claire Saffitz, Jo Frost, Dave Myers, and they’re great for sharing with your friends.
Custard puddings, sauces and fillings accompany the seven ages of man in sickness and in health.
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.
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.
I do wear my hair up. To be honest with you when you are working with children you spend most of your time with your hair up, unless you want custard in your hair or some kind of baby sick hanging off the back of your shoulder.
We invented the Black Forest trifle. It’s got all the flavours of the Black Forest Gateau but in a trifle, using chocolate custard. You’ve got your kirsch, your cherries, the chocolate custard, the sponge and the cream.
The movies were custard compared to politics.
I love apple crumble and custard – that’s my little treat.
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.
I think it was Dad who gave me my nickname ‘Katy Custard,’ recognising my deep, positive and lasting relationship with 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.
Traditional British desserts with lots of custard are my biggest weakness – I particularly love the puds at St. John restaurant in East London.
God always has another custard pie up his sleeve.
I think it’s acceptable to eat custard on Sundays.
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.
You can’t beat a good millefeuille, which is basically a posh custard slice. Yum!
I’ve got such a sweet tooth. I do miss the U.K. where you get sticky toffee pudding or custard, all that.
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?
Whatever is funny is subversive, every joke is ultimately a custard pie… a dirty joke is a sort of mental rebellion.
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.
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.
