Custard: Difference between revisions
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|title=Custard | {{#seo: | ||
|title=Custard, British recipe Cooking Wiki | |||
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|keywords=Custard recipe British recipes from The cook's Wiki | |keywords=Custard recipe British recipes from The cook's Wiki | ||
|description=Classic English custard. A must for mince pies and jam roly poly | |description=Classic English custard. A must for mince pies and jam roly poly | ||
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{{recipesummary | {{recipesummary | ||
|DatePublished=20th January 2013 | |||
|Author=Chef | |||
|Servings = Make 1 pint of custard | |Servings = Make 1 pint of custard | ||
|Difficulty = 2 | |Difficulty = 2 | ||
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Classic English custard. A must for [[mince pies]] and [[jam roly poly]]. | Classic English custard. A must for [[mince pies]] and [[jam roly poly]]. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 570 ml (1 pint) of [[milk]] | | 570 ml (1 pint) of [[milk]] | ||
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| 2 teaspoons [[cornflour]] | | 2 teaspoons [[cornflour]] | ||
| [[Grated]] [[nutmeg]] (optional) | | [[Grated]] [[nutmeg]] (optional) | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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===Serving suggestions=== | ===Serving suggestions=== | ||
Serve immediately | Serve immediately whilst still hot with a small grating of fresh [[nutmeg]] if liked | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Accompaniments]] | [[Category:Accompaniments]] | ||
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[[Category:British recipes]] | [[Category:British recipes]] | ||
[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
Revision as of 12:02, 30 December 2014
| Custard | |
|---|---|
 |
| Servings: | Make 1 pint of custard |
| Ready in: | 20 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 20th January 2013 |
Classic English custard. A must for mince pies and jam roly poly.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 570 ml (1 pint) of milk
- 55 ml (2 fl oz) single cream
- 1 vanilla pod or ½ teaspoons vanilla extract
- 4 egg yolks
- 30 g (1 oz) caster sugar
- 2 teaspoons cornflour
- Grated nutmeg (optional)
Method
- Heat the milk, cream and vanilla pod to a slow simmer
- In a separate large bowl, vigorously whisk the egg yolks, sugar and cornflour (and vanilla extract if used)
- Pour the milk into the egg mixture, whisking all the while
- Return the mixture to the pan and stir until thickened. Check that it does not stick to the bottom of the pan
- Pour into a serving jug
Serving suggestions
Serve immediately whilst still hot with a small grating of fresh nutmeg if liked
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