AlexisReal
Kava Enthusiast
Also, to add to your wise advice, if possible, always use the most unrefined, unprocessed sugar possible. Same for salt.Go the homemade custard route this time. You won't be sorry.
I use this recipe: https://www.food.com/recipe/old-fashioned-banana-pudding-32625#activity-feed
One thing to change is only use the yolks of the eggs for the custard, and use 4. Use the whites for the meringue if you want to add it. I've found the custard always comes out lumpy when you use the whole egg.
Also, heat your liquid ingredients up and then temper the egg yolks in. This will also prevent clumping.
Redmond Real salt is the best. Himalayan is fantastic of course, but I discovered that there is a huge variation in the quality of Himalayan salt depending on how and where from it was mined.
Whereas Redmond real salt is consistently the purest in the world and damn tastier I can tell you than any refined or table salt.
Rapadura sugar is pure and unrefined. Or jaggery too.
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