Home Made Custard
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Ingredients
- 2 tsp vanilla extract
- 600 ml whole milk
- 4 large free-range egg yolks
- 2 tablespoons caster sugar
- 1 tablespoon cornflour
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Bring the milk to simmering point slowly over a low heat.
- Whisk the yolks, sugar and cornflour together in a bowl until well blended.
- Pour the hot milk onto the eggs and sugar slowly others you’ll end up with scramble eggs and that’s not what we want , whisking all the time with a balloon whisk.
- Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
- Pour the custard into a jug and serve at once.
- To keep hot, stand the jug in a pan of hot water and cover the top with cling film making sure the film touches the surface of the custard to prevent skin forming.
Paul's Hints & Tips
If your custard has any lumps due to the milk overheating the eggs, don't ditch it, simply put through a sieve and serve.
If your custard has any lumps due to the milk overheating the eggs, don't ditch it, simply put through a sieve and serve.
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