White Christmas Custard

Marco Pierre White rescues a custard disaster

Описание:

What to do if your custard is lumpy? Marco Pierre White tells us how to fix it in a jiffy.

Комментарии:

Forky Witherspoon пишет: I mix Knorr stock pots with water, then guzzle them as I watch Marco. It's just a great life!

Ger Dii пишет: hey now, everyone needs to make money and the recipes are rather tasty

Carlos Jesena пишет: It's a contest where they were under time pressure. They had to salvage it. Not exactly any time to "bin it and start again..."

ZeTaCk1 пишет: makes me wonder if flynnbrown2001 has 3 star michellin or something to say against marco

Ballowall пишет: Oh I know, I use stockpots myself thanks to Marco. It was just an obvious joke that no one had taken yet. lol

1madaboutguitar пишет: Marco looks more like Edward Scissorhands by the day!

TheAxis456 пишет: "I think I saved your blokes custard"...haha

ZamfirChannel пишет: food is as mysterious to marco as a plugged toilet is to a plumber

Fond3ll - Bitpop Music! пишет: If anyone can do it it's the godfather of modern cooking.

SovereignBeing пишет: what fat blokes?

Ranil Seananga пишет: No matter wat.. still the culinary GOD....


Dingo149 пишет: That comment implies that you know better than Marco. Why wouldn't you liquidize it?

Beth Loggins пишет: If liquidizing the lumpy custard gets the desired effect, then it's fine.

Matthew Yung пишет: what show is this from?

Zippyzah пишет: If the world was about to be destroyed by aliens, Marco would save us all.

xtrapolis954m пишет: I don't think I've ever seen a chef move quite as quickly as that…

liltd87 пишет: lmao

idbfi пишет: Because you're liquidizing sweet scrambled eggs, the custard has gotten too hot therefore the egg yolks start to cook. That custard must of tasted like sweet eggs, not like a cremé anglaise, other than that I respect marco and what he has done

paragshah2112 пишет: @1:07 "beautiful marco, well done" *marco rolls his eyes* ... HAHAHA \r
\r
he's probably thinking "yeah, no shit sherlock" LOL!

tdylan пишет: It wasn't that far gone. Which is why Marco told the guy he should liquidize it sooner rather than later. Waiting meant having it scramble and needing to bin it.

liltd87 пишет: lmfao! Look when Marco jumped when the chick turned on the blender

Ballowall пишет: I thought he was going to suggest using a knorr stockpot.

hellonpluto пишет: i prefer dunlop to michelin tyres. Remember Dunlop's trademark is "Feel the road"

MrSoaptastic пишет: lets all agree with this dickhead because he is better than marco apparently

Cabernet Nguyen пишет: System D all the way


Willywils пишет: Legend.

1madaboutguitar пишет: Shutup!

flynnbrown2001 пишет: One wouldn't 'liquidize' lumpy custard to smoothen it. Dicks.

But for this show, they resorted to such ridiculous extreme.

Forky Witherspoon пишет: I mix Knorr stock pots with water, then guzzle them as I watch Marco. It's just a great life!

Ger Dii пишет: hey now, everyone needs to make money and the recipes are rather tasty

Carlos Jesena пишет: It's a contest where they were under time pressure. They had to salvage it. Not exactly any time to "bin it and start again..."

ZeTaCk1 пишет: makes me wonder if flynnbrown2001 has 3 star michellin or something to say against marco

Ballowall пишет: Oh I know, I use stockpots myself thanks to Marco. It was just an obvious joke that no one had taken yet. lol

1madaboutguitar пишет: Marco looks more like Edward Scissorhands by the day!

TheAxis456 пишет: "I think I saved your blokes custard"...haha

ZamfirChannel пишет: food is as mysterious to marco as a plugged toilet is to a plumber

Fond3ll - Bitpop Music! пишет: If anyone can do it it's the godfather of modern cooking.

SovereignBeing пишет: what fat blokes?

Ranil Seananga пишет: No matter wat.. still the culinary GOD....


Dingo149 пишет: That comment implies that you know better than Marco. Why wouldn't you liquidize it?

Beth Loggins пишет: If liquidizing the lumpy custard gets the desired effect, then it's fine.

Matthew Yung пишет: what show is this from?

Zippyzah пишет: If the world was about to be destroyed by aliens, Marco would save us all.

xtrapolis954m пишет: I don't think I've ever seen a chef move quite as quickly as that…

liltd87 пишет: lmao

idbfi пишет: Because you're liquidizing sweet scrambled eggs, the custard has gotten too hot therefore the egg yolks start to cook. That custard must of tasted like sweet eggs, not like a cremé anglaise, other than that I respect marco and what he has done

paragshah2112 пишет: @1:07 "beautiful marco, well done" *marco rolls his eyes* ... HAHAHA \r
\r
he's probably thinking "yeah, no shit sherlock" LOL!

tdylan пишет: It wasn't that far gone. Which is why Marco told the guy he should liquidize it sooner rather than later. Waiting meant having it scramble and needing to bin it.

liltd87 пишет: lmfao! Look when Marco jumped when the chick turned on the blender

Ballowall пишет: I thought he was going to suggest using a knorr stockpot.

hellonpluto пишет: i prefer dunlop to michelin tyres. Remember Dunlop's trademark is "Feel the road"

MrSoaptastic пишет: lets all agree with this dickhead because he is better than marco apparently

Cabernet Nguyen пишет: System D all the way


Willywils пишет: Legend.

1madaboutguitar пишет: Shutup!

flynnbrown2001 пишет: One wouldn't 'liquidize' lumpy custard to smoothen it. Dicks.

But for this show, they resorted to such ridiculous extreme.
You'll Need:

1 envelope unflavored gelatine
1/4 cup cold water
1/2 cup granulated sugar
4 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup whipped cream
3 egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1 cup coconut

Procedures : Soften gelatine in cold water.

Mix 1/2 cup sugar, flour and salt in saucepan. Add milk gradually and cook over low heat, stirring until it boils. Boil for 1 minute, then remove from heat. Stir in softened gelatine until it is dissolved.

When partially set, beat until smooth and blend in vanilla extract. Gently fold in whipped cream.

Beat egg white and cream of tartar until frothy. Continue to beat while slowly adding 1/2 cup sugar. Beat until stiff and glossy then fold into custard. Add coconut, stirring gently.

This can be served as a custard in bowls or as a pie. Just spoon mixture into a baked pie shell. Sprinkle either with coconut and serve with strawberries