Foolproof Homemade Custard

by Matthias Schmitt

Foolproof Homemade Custard

Instructions

1. Split a vanilla pod, scrape out the seeds and put both seeds and pod into a saucepan with 400ml double cream and 50ml milk. Stir and bring to a gentle simmer.

2. In a large Pyrex bowl, beat 5 egg yolks with 5 tbsp sugar and 1 tsp cornflour.

3. Remove the pod from the heated cream and pour onto the yolk mixture, stirring vigorously.

4. Put the bowl over a saucepan containing an inch of boiling water.

5. Stirring continuously, heat until the custard thickens to coat the back of your wooden spoon (about 3-4 mins).

Important – don’t allow it to boil or you will have sweet scrambled eggs!

Purchase your ingredients...

  • 16x Pave Rump Medallions

    Neat little portions of tasty rump steak
      
    8 SERVINGS
  • 8x Pavé Rump Medallions
     
    SAVE £3.50
     

    8x Pavé Rump Medallions

    Smaller versions of our thick-cut Pavé steaks - neat little cuts with big flavour.
      
    4 SERVINGS

Rate this recipe

Foolproof Homemade Custard
Overall Rating
  

Your comment or suggestion




Comments on this recipe

No comments yet