Real proper custard
Easy traditional custard made with egg yolks. Adaptable to many recipes and accompaniments. Also a great way to use up egg yolks after making Pavlova.
Takes 30 mins.
Makes 3 servings.
Ingredients
570 ml
|
milk |
|
55 ml
|
cream |
Optional or replace with milk |
1
|
vanilla beans |
Or sub. half tsp vanilla essence |
4
|
egg yolks |
|
30 g
|
castor sugar |
Or more to taste |
2 tsp
|
cornflour |
Level imperial |
Instructions
1/. In a saucepan watchfully bring the milk, cream and vanilla pod to simmering point over slow heat.
2/. Remove the vanilla pod, wash and store.
3/. Whisk (with a balloon mix) the egg yolks, sugar and cornflower together in a bowl till well blended.
4/. Continue whisking while adding the hot milk blend to the yolk mixture.
5/. Return to saucepan (and add vanilla extract if using instead of a pod) over a low heat and stir gently with a wooden spatula or spoon - being careful not to let it burn on the bottom - till thickened.
6/. Pour into a jug to serve hot or pour over chosen dessert such as fresh berries etc.