Quote:
Originally Posted by Bilbo1967
I think that 'creme anglais' is a less thick version of custard, i.e. it's similar, but not the same thing entirely. Egg pudding is thicker again.
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Custard is made with Bird's Custard Powder, (no other custard powder will do, though if you have no Bird's Custard Powder you could make it with eggs, milk and vanilla - but it's not as good) - creme anglais never would be made with Bird's Custard Powder. Egg pudding may be baked custard - which is a different kettle of fish altogether!