A Very Proper English Custard |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A thick, rich, sweet mixture, custard can be served many ways. As a hot sauce poured over pud, a layer in Trifles, or, as it sets when cool, a tart filling. Ingredients:
1 pint milk |
2 ounces cream |
4 egg yolks |
1 ounce sugar |
2 tablespoons cornstarch |
1 teaspoon vanilla |
Directions:
1. Bring milk and cream to a simmer slowly on low heat.
2. Whisk the sugar and cornstarch together, add the egg yolks, combine well.
3. Slowly whisk the warm milk into the egg mixture, whisking constantly. Add vanilla. Return to the saucepan and stir gently until thickened. Serve hot, or cool to use as a layer in trifles, or fill tart pans.
4. Tip. If using it hot, it can be kept warm in a jug set in a pan of hot water with a bit of cling film on top to prevent a skin forming.
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