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Friday, 5 June 2015

Glorious custard

I love this recipe because it's delicious, cheap and pretty reliable.
You do not need cream to make yummy homemade custard!
The flour reduces your chance of ending up with sweet scrambled eggs and makes it more stable and less likely to curdle. I've made very slight changes to John Torode's recipe because I'm way too tight to buy vanilla sugar, or the pods to make it with. Granulated gets used for nearly everything in this house, and the extract is from a big bottle of pretty decent stuff I got from Costco ages ago.  I also reduced the amount of sugar a little as I want to use some custard in other puddings and cakes, and don't want it to be too cloyingly sweet. 
Some of this will land up in Rhubarb and custard cake later, that the roasted rhubarb was made for the other day.

1l milk
8 egg yolks
120g sugar
1tsp vanilla extract
3tbsp cornflour
3tbsp plain flour (to make it gf just replace this with cornflour)

Heat the milk in a saucepan until it is just boiling, then remove from heat.
Meanwhile, combine the egg yolks, sugar, vanilla extract and flours and beat well.
Add a ladle of the milk to the yolk mixture and beat really well (I used a fork).
Add another ladle and beat well until thoroughly mixed.
Pour the yolk mixture into the hot milk (that's off the heat) and whisk using a regular balloon whisk (hand whisk).
Gently heat the mixture for about 8 minutes whisking all the time.
Serve immediately over a delicious pudding or eat some on its own as I did for quality control purposes only, of course.
Leave the rest to cool stirring occasionally to prevent skin forming.
Remind yourself that you need the custard for other recipes and you must not just stand over the pan with a spoon.
Refrigerate when cold - it will thicken a little as it cools.

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