Custard
This easy custard is great for everyday puddings and is also a skill that's useful for other recipes like ice cream. A little cornflour helps to thicken the custard, but it also makes it much more stable so there's no risk of it splitting.
Ingredients
- Milk500 ml
- Vanilla pod1 ცალი
- Egg yolk3 ცალი
Instructions
4 steps- 1
Heat the milk and the vanilla pod and seeds in a pan over a medium heat, stirring frequently, until just coming up to boiling (you should see a little steam rising from the milk, but it shouldn't be bubbling). Set aside for 15 minutes to infuse and cool slightly. Remove the vanilla pod.
- 2
Meanwhile, mix together the egg yolks, sugar and cornflour in a heatproof bowl, whisking thoroughly to form a smooth paste.
- 3
If your kitchen is cold, you might need to reheat the milk slightly after infusing with the vanilla pod - the milk should be very warm but not boiling hot. Slowly pour the hot milk into the paste in a thin stream, whisking all the time. Keep whisking until all the milk is combined.
- 4
Strain the custard into a clean saucepan. Stirring constantly, cook gently over a low heat until the custard thickens. This can take up to 10 minutes and happens at around 75C/165F, if you have a cooking thermometer. If you don't, it's ready when the custard is thick enough to coat the back of the spoon and you can draw a line through it with your finger. If the line holds, the custard is ready.
Nutrition
1 serving ≈ 125 g
Nutrition values are estimates. - means data is unavailable.
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