Cold, Warm or Hot Custard?

[WildWam]

I am of that big fan of that yellow stuff we all call custard, seems a lot of people are on this group, although my first adventures were in mud at a fairly early age, still great fun to be had with mud, but custard has certainly started to emerge as my clear favourite. Have tried lots of different types, make it yourself, both packet and powder, together with trying all the pre-made varieties, from the cheap in a can to the expensive in the carton.

Well, some like it warm, some like it hot and some like it cold, all got their benefits, I am not sure really what I prefer, then there is the question, that not all food goes together, this is true, if it used for what it should be for, i.e. eating, and the same, I am sure, is true when the urge comes over you to completely cover yourself in it.

I also think that half the fun is in the preparation for a session, both getting the food etc ready and then choosing what to wear, however, there is also nothing like the ‘spur-of-the-moment’ session either.

Have Fun

Major Messy

[alext]

For spontaneous sessions, cold is definitely the way to go - you don't want to stand around waiting for something to heat up, it takes too much time!

For something planned in advance, warm is definitely my favourite! If it's hot, you run the risk of burning certain parts of your anatomy, and if it's cold, I don't find it quite so fun - warm is a nice balance between the two, and seems to run much smoother than when it's cold.

[Richard]

What about just below body temperature, then you don't notice the heat or cold, just the sensuous feeling of the thick liquid caressing the skin.

[matt2matt2002]

I once made the mistake of heating custard but not stirring it.

It felt warm on top but in the middle it was so hot i was almost burnt!
Not funny at all.

So please do stir first folks!

[Jonny]

Hot custard no no no... I burnt my bald bonce in a session once with packet custard which was cool on top so loaded it on the homemade dropping device i made, scolded myself and looked like Mikael Gorbichov

It was blamed on a "shower pressure lock"

[Candy Custard]

Warm or cool defintely but not freezing - not for all over anyway unless its going to be a quick splosh

[jammed06]

ive never had it warm always cold or room temp would never have it warm. dont see the point

[BillShipton]

Believe me, there is a point....

We have now taken to warming cartons/tins of custard on the radiator before pro sessions and the reaction has gone from "Owwww!" to "Ooooooh that's lovely!" I assure you it makes a LOT of difference to some girls.

[Spinynorman and Frilly]

If I used cold custard Frilly would probably clock me one.

[Candy Custard]

Believe me, there is a point....

We have now taken to warming cartons/tins of custard on the radiator before pro sessions and the reaction has gone from "Owwww!" to "Ooooooh that's lovely!" I assure you it makes a LOT of difference to some girls.

Certainly adds something to it for me

[messyamature]

have never tried it warm. always been cold, think I will have to give it a try

[WildWam]

I think that Candy Custard, a good combination, do these two food susbstances mix well should prehaps post some receipes for custard sploshing, I bet there are many that have never been posted?

Major Messy

[pouronlady]

Warm Warm Warm.

[stonecastle]

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.

[DungeonMasterOne]

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!