Page 22 - Veggiefood Presentation

Real custard

Ingredients Method

570ml/1 pint milk Bring the milk, cream and vanilla pod to
55ml single cream simmering point slowly over a low heat.
1 vanilla pod or ½ teaspoon vanilla
extract Remove the vanilla pod (wash the
4 eggs, yolks only vanilla pod, dry and store in jar with
30g caster sugar caster sugar to make vanilla sugar).
2 level teaspoons cornflour
Whisk the yolks, sugar and cornflour
together in a bowl until well blended.

Pour the hot milk and cream on to the
eggs and sugar, whisking all the time
with a balloon whisk.
Return to the pan, (add vanilla extract if
using) and over a low heat gently stir
with a wooden spatula until thickened.

Pour the custard into a jug and serve at
once.

To keep hot, stand the jug in a pan of
hot water and cover the top with cling
film to prevent skin forming.