Custard: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">Worth the effort</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5 </span> | |||
<span class="reviewDesc">The flavour added by using a vanilla pod is amazing. And you can use the same pod again and again.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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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]]. | ||
Revision as of 14:40, 29 June 2020
Recipe review
Worth the effort
4.8/5
The flavour added by using a vanilla pod is amazing. And you can use the same pod again and again.
| Custard | |
|---|---|
 |
| Servings: | Serves 4 - Make 1 pint of custard |
| Calories per serving: | 168 |
| 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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