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Is being homeless good for diabetes.
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<blockquote data-quote="WhitbyJet" data-source="post: 399634" data-attributes="member: 35964"><p>Oh yes, you are allowed custard <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> </p><p></p><p>Pouring custard - Use a thermometer in the pan all the time.</p><p></p><p>300 ml Cream </p><p>3 egg yolks or more depending on thickness wanted</p><p>sweetener</p><p>vanilla essence/extract or other flavouring of your choice, eg banana</p><p></p><p>Heat cream, sweetener and flavouring to about 65 degrees</p><p>Whisk yolks in a separate bowl</p><p></p><p>Temper the yolks by slowly pouring the heated cream into them whisking all the time, until about 1/2 of the cream has been whisked in, then pour all back into the pan, whisk until all combined.</p><p></p><p>Slowly AND I mean SLOWLY bring the temperature up to 80 dg C, this should take about 10 minutes, stirring ALL THE TIME, it will begin to thicken.</p><p></p><p>Notes:</p><p>Use a thermometer all the time, Stir all the time, else you will get sweet scrambled eggs ! lol</p><p>Cover with plastic film on top of the mix when cooling to prevent a skin. It will thicken more on cooling.</p><p>It isn't difficult to make, just got to have patience</p></blockquote><p></p>
[QUOTE="WhitbyJet, post: 399634, member: 35964"] Oh yes, you are allowed custard :) Pouring custard - Use a thermometer in the pan all the time. 300 ml Cream 3 egg yolks or more depending on thickness wanted sweetener vanilla essence/extract or other flavouring of your choice, eg banana Heat cream, sweetener and flavouring to about 65 degrees Whisk yolks in a separate bowl Temper the yolks by slowly pouring the heated cream into them whisking all the time, until about 1/2 of the cream has been whisked in, then pour all back into the pan, whisk until all combined. Slowly AND I mean SLOWLY bring the temperature up to 80 dg C, this should take about 10 minutes, stirring ALL THE TIME, it will begin to thicken. Notes: Use a thermometer all the time, Stir all the time, else you will get sweet scrambled eggs ! lol Cover with plastic film on top of the mix when cooling to prevent a skin. It will thicken more on cooling. It isn't difficult to make, just got to have patience [/QUOTE]
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