(edit title) The great debate (Part 1) Custard or Vanila Sauce? Options

[byke]

So what do you prefer?
The Swedish runny topping, or the more classic thicker custard?

/Discuss.

[AW1]

Custard in trifle. On pies and crumbles, it depends on the filling.

Properly made vaniljsås shouldn't be "runny", it should have the consistency of slightly thickened double cream.

[skogsbo]

medium density hot custard (uk style) goes much nicer than thin cold stuff with many desserts.

[Snood]

both are disgusting with custard edging ahead in the vomit inducing league.

A few weeks ago the Swede and I had some cakes from a café. hers came with what looked like cream, it tasted awful, I actually took it back to the counter and told them that the cream was sour, only to be told "oh, it's not cream, it's vaniljsås"... awful.

[staycold]

Surely custard, right?!

The vanilla cream is fine in cakes but if you want a really nice desert it's got to be topped off with piping hot, thick custard.

[SimonDMontfort]

...definitely custard - but without the tendency (sometimes) for it to be affected by human error in the making - so you need a chisel to serve it

[Puffin]

Which sort of vanilla sauce are we talking about? - there are 2 kinds
- the sort you cook like custard and allow to cool which is often found as "custard" in cakes and patries and you either cook yourself or can make with a packet from Ekströms
. or the "cold stirred" type? where you whisk up milk, vanilla sugar and cornflour - which is thin and often served with pies

The former is nice but I am not so gone on the latter as it can be thin and sometimes tastes floury if it is badly made (remembers DD1s hemkunskap practice)

However "real" custard is a must with apple crumble

[Bender B Rodriquez]

Apple pie calls for a proper vanilla sauce, not custard.

[byke]

- the sort you cook like custard and allow to cool which is often found as "custard" in cakes and patries and you either cook yourself or can make with a packet from Ekströms

Isn't that Marsan (SP?)

Apple pie calls for a proper vanilla sauce, not custard.

I think its definitely a taste thats acquired from ones upbringing.
But I am much more of a crumble fan than pie (thus favor custard in general) ... Thats a point I haven't seen any gooseberries this season?

Bring on the crumbles

[hjoian]

Vanilla sauce is for people who have absolutely no appriciation of taste. What the hells wrong with "proper" cream? Everytime someone serves me something and its got that miserable snot all over it,i just dont get it....

Custard....on pretty much anything, everytime, but preferably on an apple and black current crumble...or rhubarb...or...

[Puffin]

Thats a point I haven't seen any gooseberries this season?

The ones in the garden haven't ripened yet - too cold and rainy ... question is whether they rot first - although hop not as I really like the red ones