stonecastle wrote:Cold custard is a lot gooeier and messy. By the way custard is not very good for sploshing as it dries too quickly and goes watery during use, it doesn't stay thick for long but seperates into solids and water a lot.
You need a better supplier of custard, someone obviously flogged you a bad batch.
As quite an experienced user (we bought and used 36kilos of the carton variety from Tesco last weekend!), I can assure you the ready-mixed supermarket stuff most certainly does not dry, go watery, or seperate.
Last Saturday we did our first big shoots of the year, two scenes, two models per scene (3 models in all, two new to the site), 1500+ 5-megapixel photos per scene, an hour of raw video shot for each scene, and the scenes themselves lasted two and a half hours each. We used custard, treacle, golden syrup, various gateaux (for sitting on), and squirty cream, plus flan bases for pieing, all fully dressed throughout, custard was poured over and inside outfits, smeared on, shampooed into hair, and what dropped on the floor was later rolled about in, scooped up and slopped over, the works.
We did find that Ambrosia is significantly thicker than Tesco's own-brand, which makes it a bit trickier to pour in a controlled way.
We didn't heat the custard, I'm too worried about accidentally scalding someone to risk that (plus heating that quantity would need some interesting moifications to the Hall's hot water system), but we did store it in the dungeon before use, and had the heating and lights (1950 watts of high-intensity halogens) on for about six hours before we started shooting, so the chill was taken off it.
And seeing as I've just hyped the site a bit, here's a teaser from the end of one of the shoots (this one goes live in February) - as you can see, the custard is still, well, custardy!
