Re: Custard
One more questions for the custard experts:
Do you add half n half/evaporated milk/heavy cream while cooking to make it thicker?
Re: Custard
Sajal, evaporated milk makes a good custard … but since I never have it ready at home when i need one 
, I just use the usual whole milk. if you need a thicker consistancy , just make a bit more of custard powder… example I mix 3 tablespoons of custard in two cups of milk… another trick is to boil 4 cups milk , keep boiling until it reduces into two cups , then add custard … this process will give you a very creamy textured custard ..
guys the trick with custard , cooks best on low , low ,low heat …
Re: Custard
^oh yes i followed ur method...it was delicious.