Jelly with or without custard?

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I have jelly, i have custard, do i mix or do i not?

― louise, Saturday, 11 January 2003 22:39 (twenty-three years ago)

What flavour jelly?

― C J (C J), Saturday, 11 January 2003 22:42 (twenty-three years ago)

raspberry jelly, its luminous pink, appetising

― louise, Saturday, 11 January 2003 22:48 (twenty-three years ago)

Oh then yes, add custard. Yum.

― C J (C J), Saturday, 11 January 2003 22:59 (twenty-three years ago)

i have, it is yum!!!
does anybody have any other wierd food combinations they like to eat? i personally love yorkshire puddings and strawberry jam.

― louise, Saturday, 11 January 2003 23:04 (twenty-three years ago)

go for it and mix 'em up!

― Julio Desouza (jdesouza), Saturday, 11 January 2003 23:06 (twenty-three years ago)

what, like *warm* custard with jelly? i h8 weird food combinations, i am squeamish.

― michael wells (michael w.), Saturday, 11 January 2003 23:07 (twenty-three years ago)

Jelly and custard is hardly a weird food combination, cfi : trifle

I like those chocolate-dipped pretzels though. They're a bit strange.

― C J (C J), Saturday, 11 January 2003 23:11 (twenty-three years ago)

yes, *warm* custard
wierd food is the only food

― louise, Saturday, 11 January 2003 23:12 (twenty-three years ago)

Jelly and custard is hardly a weird food combination, cfi : trifle

that's why i asked whether it wuz warm or not, cj.

― michael wells (michael w.), Saturday, 11 January 2003 23:14 (twenty-three years ago)

custard is cold in trifle though, and the sherry kind of offsets the weirdness by numbing the senses with alcohol.

― louise, Saturday, 11 January 2003 23:34 (twenty-three years ago)

CUSTARD!

― jel -- (jel), Sunday, 12 January 2003 10:43 (twenty-three years ago)

what the fuck is custard and why the hell would you mix it with jelly?

my idea of custard: some meriungue-y creamy thing you bake in the oven in little cupcake tins.

jelly: something you spread on toast and pb&j sandwiches.

where do the two meet?

― That Girl (thatgirl), Sunday, 12 January 2003 10:49 (twenty-three years ago)

US jelly = jam o'er here, this jelly is something a bit different.

Custard = not baked as far as I'm aware.

― jel -- (jel), Sunday, 12 January 2003 10:55 (twenty-three years ago)

Jelly and custard rocks - but only if the custard is cold. Hot custard melts jelly. I love trifle a LOT.

― toraneko (toraneko), Sunday, 12 January 2003 11:14 (twenty-three years ago)

jelly UK = Jello US

Custard Baked in custard tarts here.

To make custard:

Head a pint (568ml) of cream with 1 vanilla pods, split open, till on the point of boiling. Take off heat. Lift out the vanilla and scrape the seeds into the cream.

Whisk 5 egg yolks with 5 tablespoons of sugar till thick and creamy then add the cream. Whisk.

Return to a low heat. Stir continuously until thick. Then pour into a jug and serve, into a pastry case and bake or onto a trifle.

― Ed (dali), Sunday, 12 January 2003 12:16 (twenty-three years ago)

Ed, that sounds completely disgusting.

To make custard: add a couple of spoonfuls of custard powder and sugar to milk. Simmer for a bit. So much easier!

Or if you are against custard powder: add a couple of egg yolks, a spoonful of flour and some sugar to milk. Simmer for a bit.

Can be done without the flour but why make life hard?

Sprinkle a bit of nutmeg on top.

― toraneko (toraneko), Sunday, 12 January 2003 12:31 (twenty-three years ago)

what's wrong with that. Its only for special ocasions. Its custard powder most of the time.

― Ed (dali), Sunday, 12 January 2003 12:38 (twenty-three years ago)

Custard = open tin.

― jel -- (jel), Sunday, 12 January 2003 12:51 (twenty-three years ago)

custard and mayonnaise are two things that only the gravely insane make from scratch

ed saw me on a bus last week and came running up and banged on the window

― mark s (mark s), Sunday, 12 January 2003 17:13 (twenty-three years ago)

Neither is difficult and they are just so good if made from scratch. Next you'll be telling me that you don't grow your own wheat.

― Ed (dali), Sunday, 12 January 2003 17:17 (twenty-three years ago)

I agree with Ed completely, and I am glad I am not the only person left alive who makes their own custard. Real custard just doesn't compare with the nasty luminous Bird's powdered/Ambrosia tinned stuff. Also, anyone who can make custard (which is easy-peasy-lemon-sqeezy to do) can make their own fantastic ice-cream. Mmmmmmmm......

― C J (C J), Sunday, 12 January 2003 17:35 (twenty-three years ago)

so it sounds like you guys are discussing mixing jello and pudding? sounds like a bill cosby-endorsed box top recipe gone wrong. . .

― That Girl (thatgirl), Sunday, 12 January 2003 20:56 (twenty-three years ago)

Butt out of our revoltingness

― N. (nickdastoor), Monday, 13 January 2003 02:33 (twenty-three years ago)

But surely Jelly is pudding (if not A Pudding)

― Ed (dali), Monday, 13 January 2003 10:59 (twenty-three years ago)

Is it a Magic Puddin'?

― Sam (chirombo), Monday, 13 January 2003 11:41 (twenty-three years ago)

DISGUSTING - without!!!

― Sarah (starry), Monday, 13 January 2003 12:14 (twenty-three years ago)

What's "Pudding"?? Is that what Americans call our custard? Or is it a generic name for "Afters" like it is here. I'm confused now. And craving custard. For pudding.

― C J (C J), Monday, 13 January 2003 13:57 (twenty-three years ago)

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