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Custard Pie recipe

Discussion in 'Props and Gags' started by SmartiiTheClown, Feb 26, 2011.

  1. SmartiiTheClown

    SmartiiTheClown Well-Known Member

    The Recipe for making custard pies is very simple and has been handed down through the circus and vaudeville artists for years

    What you will need:
    A stick of shaving foam
    A cheese grater the finer the better
    A large bucket of preferably a large plastic bin
    A large stick to beat the mixture or if you can stretch to one a drill with a mixer attachment

    The procedure is as follows grate the shaving stick into the bin (you can use aerosol for smaller runs but the stick works better if you can use it) add a little water at a time until you reach the consistency you want, this really is a trial and error approach. The more air you can get into the mixture the fluffier and better the mixture is - it will hold better to the plate as its is not as runny and will fly off and splat better when it makes contact. the mixture can be kept if you manage to keep the bin airtight but is not generally recommended as it will lose air the longer it is kept. Another tip is to avoid any sticks or aerosols which have any added conditioners or aloe vera remember with the best will in the world some may get in your eyes or up your nose.

    As an alternative some people may want to make a version that is edible in case of such mishaps, bear in mind this sorts one problem at the expense of another whereas the shaving foam will not damage clothes the edible foam will begin to smell if left unwashed which if you are performing daily and do not have a lot of costumes can be a pain

    What you will need:
    A can of whipped cream
    A jug of cream you can beat
    A whisk or beater

    The procedure for the following is very simple so i will not patronize you with too much detail, with the whipped cream method all you really do is spray whipped cream onto the plates. With the cream method as above whip as much air into the mixture as possible you can also do this with egg whites but bear in mind under theatre or stage lights this will bake to a crispy meringue (which could be quite sore)

    The other consideration here is the plates obviously you would not use best china most used would be paper plates due to their softness and ready availability, some people use flan cases again readily available and soft but a little more expensive. What I find best however is a foam flan case made from regular upholstery foam that looks the part and is washable and reusable

    • Thanks Thanks x 2
  2. JOZO

    JOZO New Member

    Thanks looks like someone is living up to there name.

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