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Custard Mingle

November 1, 2011
Custard - in sunshine and shade

Custard in sunshine and shade

Custard; the alchemy of combining egg yolks with milk or cream and transforming them, by cooking, to an unctious, golden substance that I can’t resist in any form.  When poured over a blackberry and apple pie, the fruit picked from the hedgerows, it’s my Autumnal food epitome.  Then there are all the other sweet variations from crème brûlée, to egg custard tart, to crème anglaise in a dainty profiterole and, lest we forget, as a base for the best ice-cream.  Furthermore there’s its savoury incarnation from quiches and tarts to components of some moussaka and bobotie recipes.

Are you inspired?  I hope so because as the host of this month’s Mingle I can’t wait to see what you come up with.  Thank you to Meeta, from What’s for Lunch, Honey? one of the warmest, generous and most talented food bloggers and photographers in the Universe for bestowing this hosting honour upon me.  I can barely contain my excitement!  See the rules for the Mingle below and do join me so we can make this the biggest, best and yellowest celebration of custard there has ever been.

Milk eggs and sugar

For anyone who wants to join me, here’s what to do:
1. Create a dish that fits the custard theme as described above.
2. Post about it on your blog from now until November 30, 2011 (it would be great if you could use the Monthly Mingle badge in your posts).
3. Link to this post and/or the official Monthly Mingle Page.
4. Send a link to your post to (with “monthly mingle” in the subject line) and include the following: your name, your blog’s name and URL, the name of your dish/food/entry and the URL/link to your Monthly Mingle post, and a 500-pixel-wide photo.

Monthly Mingle badge November Custard theme

So grab your apron, some free-range eggs and put Coldplay ‘Yellow‘ on in the background. I can’t wait to see what you come up with.

Here’s my recipe for plain simple custard sauce or crème anglaise to get you in the mood..

Crème anglaise


300 ml (1/2 pint) milk
1 vanilla pod, slit with knife
3 large egg yolks, beaten
1 tablespoon (15 ml) caster sugar


  • Heat the milk together with the vanilla pod in a heavy-based saucepan until almost boiling.   Remove from the heat and leave for 20 minutes so the flavour of the vanilla can infuse into the milk.  Remove the pod (you can rinse, dry and store in sugar to make vanilla sugar).
  • Put the egg yolks and sugar in a bowl and whisk until thick and creamy.  Gradually whisk in the warm milk, quickly wash up the saucepan, then strain through a seive back into the clean pan.
  • Cook over a low heat, stirring constantly with a wooden spoon, for 10-20 minutes.  It’s ready when it coats the back of the spoon.  If  you have been stirring for 10 minutes and nothing is happening, raise the heat slightly.  The mixture must not come to the boil.  If it does start to curdle, strain into a cold bowl, add a few ice cubes and whisk hard.

Think of all the flavours you could add to this alone…orange, lemon, chocolate, cardamon, lavender… See you for the round-up.

P.S. Since posting, I’ve had a minor rebellion about the Coldplay suggestion in my comments! So what would you choose to play in your kitchen?

  1. November 1, 2011 9:02 am

    I will join in, with absolute joy, but I draw the line at Coldplay 😉

    • November 1, 2011 9:09 am

      Ha ha! What would you play in your kitchen then Cindy?

      • November 2, 2011 7:55 am

        I like a talk-show on weekdays, the classic rock channel on Saturdays and golden oldies on Sundays 🙂

  2. Farwin permalink
    November 1, 2011 9:04 am

    Can’t wait to get started,Sally.Will be my first participation in a mingle.

    • November 1, 2011 9:09 am

      Great news Farwin – cannot wait to see what you make.

  3. November 1, 2011 9:10 am

    I hope to join in this month…..minus the ‘Coldplay’ in the background!

    • November 1, 2011 12:52 pm

      I hope so – I was really sad not to join yours but I was travelling so impossible. So what music do you play in your kitchen Sukaina? Or do you prefer to create in silence?

  4. November 1, 2011 10:58 am

    I love custard and can’t wait to see the MM roundup!



    • November 1, 2011 12:53 pm

      Collecting custard fans here 🙂 Thanks for dropping by.

  5. November 1, 2011 11:37 am

    I can’t believe I’m saying this…but I think I’ll participate in this one! Sally, you know how I prefer to leave cooking to the experts, but I do like custard and I can work with it without many tears. So yes, I think I’ll take part in my first ever monthly mingle 😀

  6. November 1, 2011 12:42 pm

    I’m actually contemplating taking part cause I love custard so very much…let’s see!

    • November 1, 2011 12:54 pm

      Devina, Arva, I be so delighted if you joined this custard-fest 🙂

  7. November 1, 2011 2:17 pm

    I love anything with home made custrad in! Your custard is an easy one!
    MMMMMMMM,…!! You have a lovely blog! Greetings from Belgium!!

  8. November 1, 2011 3:48 pm

    Love custard, and love Coldplay. I’m in (but given my absent mind lately let’s hope I do not forget…my failing to join the planting party today was a case in point)

  9. Edwina permalink
    November 1, 2011 4:23 pm

    I’m in. Love custard and love Yellow by Coldplay, especially since my son aged 8 at the time played in on his guitar.

  10. November 1, 2011 6:42 pm

    Such beautiful photos! The custard looks so good….

  11. November 2, 2011 3:04 pm

    I love custard! Add some semolina in there and you have the makings of a good Greek galaktoboureko 🙂

    I never understood what that song was about but I do like Coldplay.

    • November 2, 2011 3:58 pm

      I’m going to have to google that Magda. I must make clear that I’m not a dyed in the wool Coldplay fan (although they come from Devon) – but I do like that song.

  12. November 2, 2011 7:29 pm

    I am going to take part in this for sure! And well done for setting the challenge in the 1st of the month 🙂

  13. November 3, 2011 12:10 am

    Oh dear. I’ve just watched Mamma Mia!, so the only thing playing at the moment here is ABBA. 🙂 Lovely look custard Sally!

  14. November 3, 2011 5:22 am

    I have always loved custard but I’ve never made it at home. Gorgeous photos!

  15. November 3, 2011 5:36 pm

    I’ve just posted a recipe with mint creme anglaise (custard) poured all over the top…can I enter it into the mingle? I guess I’d just need to go back in and include a link to this page? x

  16. November 3, 2011 6:13 pm

    Love love love custard – and plan on creating a Christmassy one! Thanks for hosting and smothering me with all the lovely comments (my head has grown a few sizes larger now) – huge hugs to you!

  17. November 4, 2011 1:45 am

    A custard mingle! Genius! I hope I can manage to join in, it’s been ages since had chance to mingle!

  18. Ren Behan permalink
    November 5, 2011 2:18 pm

    Just spent the morning looking through all my lovely cookery books looking for custard inspiration. Now I’ve found too much!

    • November 5, 2011 9:29 pm

      I know the feeling Ren. Love the planning as much as the cooking sometimes though.

  19. November 5, 2011 6:37 pm

    I’ve just created something very lumpy, but a custard dish no less. I’m so not a good cook 😦
    Anyhoo, will be sending a link your way in a few days!

  20. November 7, 2011 11:40 pm

    I was just on food52, and they have some videos posted about how to make a fantastic custard, and before I even saw your post I was already tempted. Truly serendipitous. I’ll be checking out yours as well. If I get my act together (two months in a row would admittedly be a minor feat), I will certainly be playing!

  21. November 8, 2011 4:21 pm

    My first mingle – how excited I am! Have had fun looking for inspiration and have now posted my recipe. Now to finish eating the dessert!

    • November 15, 2011 1:16 pm

      So delicious – great to have you as part of the mingle.

  22. November 8, 2011 5:51 pm

    I will give it a try as well!!! I just need to find some time …uff! But i love custard and find the mingle idea fun!

  23. November 8, 2011 10:12 pm

    I love this theme and will indeed be joining in…maybe more than once? Lovely!

    • November 15, 2011 1:16 pm

      Jamie – that would be wonderful.

  24. November 13, 2011 9:50 pm

    Chef has agreed to having a go!

    • November 15, 2011 1:15 pm

      An honour indeed – can’t wait to see what you come up with. In fact might have to come round and experience it in person!!

    • November 25, 2011 1:19 pm

      What an honour – can’t wait.

  25. November 14, 2011 4:26 pm

    Just saw this 🙂 this is great, hopefully I will manage to squeeze in a post before the deadline :))

  26. November 15, 2011 6:48 pm

    I love custard! Your picture “Custard in Shade” is gorgeous. Oh, and I love your milk jug too.

    • November 25, 2011 1:15 pm

      Very kind Nadia – I couldn’t decided between sun and shade so posted both. The milk jug is from a lovely gallery in the old Bastakia area of Dubai called the Majlis Gallery. It’s one of my favourites.

  27. November 17, 2011 2:07 pm

    Hi Sally! I made Creme Anglaise too and loved it! Posted it recently as a recipe for Homemade Custard, would this qualify? Please let me know. Would love to participate in the Mingle!

  28. saffronstreaks permalink
    November 19, 2011 6:34 pm

    Hi, I have just linked an entry of chocolate hazelnut pots de creme here, cant wait for the delicious roundup

    First time in your blog and enjoying every bit of it.


    • November 25, 2011 1:11 pm

      Sumptuous recipe – thanks for joining in and your really kind comments.

  29. November 22, 2011 12:04 am

    I have posted my mingle!!

    • November 25, 2011 1:10 pm

      Fabulous – really exciting celebration of custard on the horizon.

  30. November 25, 2011 11:15 am

    hi, is it ok to make an eggless custard ? Please do let me know..i am already running late : )

    • November 25, 2011 1:04 pm

      Intriguing…can’t wait to see what you come up with.

  31. November 25, 2011 12:58 pm

    Mmm custard, bit late on the band wagon but sure I can squeak something in before the deadline.


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