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Custard
If you are nervous of curdling the custard beat two teaspoons of cornflour in with the egg yolks, which will help thicken and stabilise the sauce. Just make sure that you taste it after cooking to ensure that the taste of cornflour has disappeared; if necessary, stir over a gentle heat for a little longer, but do not boil.
Ingredients
- Makes about 600 ml/1 pint
- time: N/A
- oven temp: N/A°C / N/A°F
- 600 ml/1 pint milk
- 6 egg yolks
- 3 tbsp caster sugar
- few drops vanilla extract or 1/2 vanilla pod, split and seeds scraped out
Custard
Bring the milk to scalding point in a non-stick pan. Meanwhile, place the egg yolks in a bowl with the sugar and vanilla. Gradually whisk the hot milk into the egg yolk mixture.
Wipe out the pan and pour in the egg mixture, then cook, stirring constantly, over a medium heat for about 10 minutes until the custard thickens. Do not let it boil or it will curdle and watch out for the froth: when it begins to disappear from the surface, the custard is starting to thicken. Pour into a serving jug and serve at once or leave to cool, then cover with cling film and store in the fridge covered with cling film for up to two days.