Serves : 4
- 250ml milk
- 125ml double cream
- 2 teaspoons cornflour, sifted
- 1 tablespoon granulated sugar
- 3 extra large egg yolks
- 1/2 teaspoon vanilla essence
Preparation:15min › Cook:15min › Ready in:30min
- Stir the sugar and cornflour together in a small bowl. Measure in milk and whisk to dissolve. Heat the cream in a heavy-bottomed saucepan over moderate heat. Gradually stir in the milk mixture.
- Cook over moderate heat until the sauce starts to thicken and comes to a boil. Reminder: whisk constantly as this cooks. Remove from heat. In a separate bowl, beat egg yolks with a fork until smooth. Take a cup of the hot sauce, and slowly add to the eggs, beating briskly with a small whisk as you pour.
- Put the saucepan back over moderate heat. Gently add the egg/sauce mixture to the saucepan, whisking constantly as you pour it into the hot sauce. Bring back to a boil, stirring constantly. Remove from heat; continue stirring, adding the vanilla essence during this time.
- Pour the custard into a jug and serve. If you are not serving it immediately, cover with cling film to prevent a skin from forming on it as it cools.
awful recipe. never boil custard, it curdles, despite the constant whisking. - 03 Jan 2012
This custard turned out beautifully, though I did away with the many step method and just whisked the egg yolks into the milk mixture and added the lot to the hot cream (whisking, of course). And added a bit more sugar... just another teaspoon or two. - 20 Mar 2012