Real custard
1. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.
2. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).
3. Whisk the yolks, sugar and cornflour together in a bowl until well blended.
4. Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
5. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
6. Pour the custard into a jug and serve at once.
7. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.
Posted By: pants on February 15th 2010 at 15:22:20
Message Thread
- how do you like your custard? (General Chat) - SCC 28, Feb 15, 15:21:25
- Cold, and so thick that's it's gone semi-solid like blancmange, with a skin (n/m) (General Chat) - Old Git, Feb 15, 15:36:39
- Cold. On hot apple pie or hot steamed treacle pud. (General Chat) - jafski, Feb 15, 15:29:39
- sponge, thick hot custard, and ice cream (n/m) (General Chat) - Tony Martin, Feb 15, 15:25:48
- never understood the ice cream and hot custard combo (n/m) (General Chat) - SCC 28, Feb 15, 15:26:28
- its brillo pads! (n/m) (General Chat) - Tony Martin, Feb 15, 15:35:37
- never understood the ice cream and hot custard combo (n/m) (General Chat) - SCC 28, Feb 15, 15:26:28
- Real custard (General Chat) - pants, Feb 15, 15:22:20
- that's a lot of effort (General Chat) - SCC 28, Feb 15, 15:23:26
- I bet you never stop trying though (n/m) (General Chat) - Fierce Panda, Feb 15, 15:36:43
- that's a lot of effort (General Chat) - SCC 28, Feb 15, 15:23:26
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