This is a recipe I’ve been making for years. I make it for a few reasons. One is that I like it a lot. It’s simple and tasty, and the ingredients are a bit cheaper than the standard pelhams, but it’s also a great recipe to share. I actually have a friend who’s a big fan of this recipe, and I know she is pretty happy to see their faces.
Pelhams are a staple of British pubs and are beloved for the creamy, gooey texture of their milk. There are a few recipes for this recipe, but the classic is a simple one that I have been making since I was a teenager. It’s simple and tasty, and the ingredients are a bit cheaper than “usual” pelhams, but its also a great recipe to share.
The recipe is easy. The ingredients are mostly the same as normal pelmh, except for the milk, which is slightly thinner, and they use a lot of different spices to fill the creamy custard, including cinnamon, ginger, and nutmeg. The key to this recipe is keeping it simple, and the flavour of the custard is enhanced by using a lot of different spices. By the way, you can get the recipe here.
Pelhams are a traditional British dish, and the recipe above was inspired by a recipe on the BBC website. It’s a bit of an adaptation of the recipe, but it’ll do to get you going. If you’d like to try it out, you can click here.
Another recipe I found on the BBC website, this one comes from the BBC chef, Bryan Sykes. The first step is to boil the eggs, and cook them for about ten minutes. This creates a nice texture on the custard. He then adds a tablespoon of sugar and a teaspoon of lemon juice. He then adds a teaspoon of cream and a teaspoon of salt. This will help to thicken the custard. He then adds a tablespoon of butter.
The second step is to put the custard in an oven for about 15 minutes, until the custard is set. Just like Bryan’s recipe, he uses a tablespoon of water.
I love my custard, but I’m not really a fan of the water. It doesn’t really work for me.
The third step in the recipe is to use a blender to blend everything together. This is a very important step for smoothies. The milk and egg will add creaminess to the smoothie. It also makes a nice froth on top of the smoothie.
Pelham’s custard recipe looks a lot like my favorite smoothie recipe in the book, the one where it’s a cup of milk, 2 tablespoons of sugar, 1/2 teaspoon of vanilla, and a teaspoon of vanilla extract. Bryans has a great smoothie recipe in the book, too, so I’m not going to tell you that this is a bad recipe. It’s the best smoothie recipe, hands down.
Pelhams custard recipe is one of my favorite smoothie recipes in the book.
