Smuggling Ambrosia custard

Transportation, Travel and Trips
1
So I’m currently in the UK, returning soon through the tunnel via Calais. How seriously are they taking the new rules? I’ve heard of lorry drivers having their sandwiches confiscated.

2
None cares.

that story about sanwiches is yet another DailyMail fail

3

The car ahead of us was pulled over when we got off the ferry at Calais a couple of weeks back. 3-4 cars ahead of that one went through without problems and we weren’t stopped either.

4
So long as it isn't fresh milk it isn't a problem, is my understanding. <-- ignore, this is wrong.

5
Usually available from Jim’s .

6
That is my understanding too.

7
I'd bring Bird's custard in powder form. Can you get Ambrosia as a powder?

8
Here's the rules .

Tins of Ambrosia custard have 75% skimmed milk, so I guess not allowed. There's no apparent distinction between fresh and dried/preserved dairy or meat.

Some things seem a bit of a grey area.

9
Pretty sure you can bring Bird’s Eye Custard in powder form.

Well worth it.

I’m seriously put off when, finally, I find some nice UK products (all around Suisse Romande and neighbouring France) and the price is over 5x what it would cost in the UK.

10
Agreed. I always add a drop of good quality vanilla essence and a touch of cream,for extra richness. It is a great product for us, as our grandson is highly allergic to egg.

11
If it's the tin of liquid, then part of the ingredients is milk, therefore dairy. It's therefore not allowed to bring it into the EU. The chance of being stopped and checked is rather slight, but why risk it?

And why not make real custard yourself at home? It's much easier than smuggling an industrial copy.

12
Grumpy, would you share your favourite custard recipe here, please?

13
You can. As JackieH said - it contains no egg. It's just cornflower, flavouring, colouring and preservatives. Tastes good though.

14
I don't have a recipe, it's in my head. Milk, 2 egg yokes and sugar, cooked gently in a bain marie (a bowl over gently simmering water). Just keep the heat low and keep stirring, I guess it takes 10 - 15 minutes.

You can add some vanilla (real stuff or extract), chocolate or coffee granules if you want to go "old school" fancy.

If you want it thicker, add a little cornflower.

15
I've had Bird's custard countless times back in the days when I was working in London, but not Devon custard. Is it a kind of milk pudding or more like crème Anglaise?

16
When I read "old school" and custard together, it takes me back to that primary school smell of terrible school custard served with boiled prunes.

One of those awful smells I will never forget.

17
In boarding school, they served us something we called Pink Pudding. It tasted pink, that's all.

18

You forgot the lumps Tom.....

19
That pink pudding wasn't just served in public school.

20
Ambrosia Devon Custard is exactly the same type as Bird's custard. The Devon part of its name simply refers to the location of the dairy/factory in which it is made and is used to create an impression of superiority due to West Country dairy associations (eg, clotted cream etc)