This is the stabiliser within the custard as well, this is what gives the custard its depth.
The tubby custard machine had made a lot of tubby custard.
You've got to wait until the custard is nice and cool before you do this so it doesn't bleed in, so you don't get any bleeding from the jam into the custard.
你得等到蛋奶冻冷却成型后 再做这件事否则果酱会渗进去 这样你就不会让果酱渗进蛋奶冻里了
The way we do it is spread it with butter, make the custard and we just leave it to soak for about 20 minutes before we actually cook it, so the bread starts to absorb all that lovely custard.
我们的做法就是把它涂满黄油 再做些蛋奶沙司 把面包放在里面浸上二十分钟 然后再开始做布丁 于是面包就会开始吸收美味的蛋奶沙司
It's not for the autopsy. it's for the custard.
No, I do... I do... I do not advise the custard.
Vanilla custard would have been a travesty.
And more necks, more whores and more custard.
It's got more body to it than a traditional custard.
Now, this is where the similarity is with custard tarts.