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.
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.
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 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.
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.
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.
Traditional British desserts with lots of custard are my biggest weakness - I particularly love the puds at St. John restaurant in East London.
You can't beat a good millefeuille, which is basically a posh custard slice. Yum!
Bureaucrats: they are dead at 30 and buried at 60. They are like custard pies; you can't nail them to a wall.
