Custard

make my cliks a sense and prepare to taste a new cake

Do you want a special topping for your cake, something that brings more class to a pretty dry dessert? Then homemade custard is a must. It is always a winner for pouring over all kind of deserts ice-creams or even sweet fruits. Sure you can buy some, but nothing compares with a homemade meal. It is pretty simple, and your kitchen will smell heavenly. Mmmm ..vanilla flavor

  

Ingredients

600ml milk

50ml cream

30g sugar

1 vanilla pod

4 large eggs (yolks only)

2 teaspoons corn flour

Preparation method

Bring the milk, cream and vanilla pod to simmering point slowly over a low heat, using a medium pan. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).

Whisk the yolks, sugar and corn flour together in a bowl until well blended. Compound must be pale and thick.

Pour slowly the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk. Be careful not to make lumps. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. Try to maintain a very low heat and pay attention to the corners of the pan. You need to heat it just enough to thicken, but not too much so that it curdles. This can take up to 10 minutes. (Do not allow the custard to boil.) Keep stirring with a wooden spatula until it coats the back of a spoon. At this time custard is ready.

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.

Custard is perfect for slathering on crumbles, pies and puddings. Great for every pudding you can think of, and as a base for ice-cream.

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