There's certainly a place for proper custard, or creme anglaise, made with fresh cream, eggs and vanilla pods. But for my money the best accompaniment to stewed rhubarb from the allotment is a dollop of Bird's Custard. It's not fine dining, it's unashamed comfort food.Happy St George's Day, by the way.
10 comments:
I could not agree more
Bleuch! I can't agree with you on this one. It's probably cultural, but I think Bird's Custard is disgusting.
Creme anglaise, on the other hand, is divine.
I'm the same with mayonnaise. I can't stand any of the British ones that come in jars and, as for salad cream, ugh. But a home-made mayonnaise? Heaven.
We had ours last evening (home grown rhubarb, that is), with home made crumble and a dollop ice cream.... wonderful !
Did you know that Mr Bird was a pharmacist, and invented Bird's custard as an egg-free alternative for his wife, who was allergic?
There are a lot of food, whose home-made alternatives don't compare. Apart from Bird's custard, Heinz tomato soup is a fav of mine. However, I got some Smash (dried potato, just add water & butter for mash) as I had fond memories from childhood. Boy, was I dissapointed! Ready Break still does it for me, though.
Theres one thing you could do to improve the experience, and thats watch the cartoon 'rhubarb and custard' while eating rhubarb and custard, now that would be heavenly.
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Hope you added some cinnamon and/or ginger to the rhubarb, it goes really well. Also if you have the herb Sweet Cicely and add some of that, it sweetens the rhubarb so you don't need to add so much sugar. Yum!
Sounds like it's a cultural divide thing. Brits remember Birds fondly from their childhood. Non-Brits can't understand the attraction of vanilla-flavoured sweetened milk thickened to a pasty texture with cornflour.
Love it!
Bird's Custard - even the sight of the tin and its colours is comforting!!!!
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