See Also: custard(1)(dictionary)
custard(2)(dictionary)
custard pie(dictionary)
custard(dictionary)
Custard(recipes)
Custard ice cream(recipes)
Custard with thyme(recipes)
Pumpkin Custard(recipes)
Stirred Custard(recipes)
Custard Rum Torte(recipes)

Custard (recipes)







Serves 8



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



5 egg yolks300ml/½ pint milk300ml/½ pint single cream2 tbsp caster sugar3 sprigs sweet cicely, to flavour (or use either 2 bay leaves; a cinanamon stick or a vanilla pod, slit open)



Method



1. Whisk the egg yolks lightly in a bowl. 2. Put the milk and cream into a pan with the sugar and your chosen flavouring.3. Bring gently up to the boil, then pour onto the egg yolks, whisking constantly.4. Return to the pan, set over a very gentle heat. Stir constantly until the custard thickens enough just to coast the back of the spoon and no more.5. Pull straight off the heat and strain into a cool bowl.6. Serve hot, warm or cold.







Other ways:




Traditional British dessert sauce made with egg yolks, sugar and milk and/or cream flavoured with vanilla. Proper homemade custard is an absolute dream, but don' t cut corners or it just won' t be the same. The key thing when making custard is to heat it just enough to thicken, but not too much so that it curdles. A neat trick is to add a little cornflour which will help stabilise the eggs.Real proper custard







Other ways:



Serves - makes about 500ml/18fl oz



Cooking and preparation

10 minutes preparation, 15-20 minutes cooking



Ingredients



400ml/14fl oz whole milk

100ml/3½fl oz double cream

1 vanilla pod

6 free-range eggs

75g/2½ oz caster sugar, or more to taste





Method

This recipe makes a French-style custard, or creme anglaise. It's made in the same way but has a thinner, pouring consistency. If you like your custard thicker, just cook the mixture for longer until it coats the back of a spoon - but take care not to let it boil.



1. Pour the milk and cream into a heavy-bottomed pan over a gentle heat and bring slowly to a simmer.



2. Cut the vanilla pod in half with a small sharp knife and scrape out the seeds. Add the vanilla seeds and the pod to the milk and cream mixture to infuse.



3. Meanwhile, separate the egg yolks and egg whites. Reserve the egg whites for use in another recipe of your choice, such as meringues.



4. Add the sugar to the yolks and beat together using a balloon whisk until the sugar is incorporated into the yolks.



5. When the milk and cream is just simmering, pour three-quarters of it onto the sugar and egg yolks and whisk to combine.



6. Pour this mixture into the remaining milk and cream in the pan and return to the heat, gently stirring all the time. Don't let the mixture boil.



7. Cook slowly, stirring continuously, until the mixtures thickens to the consistency of thick double cream.



8. When it has reached the desired consistency, remove from the heat and pour the mixture through a sieve to remove the vanilla pod and any small lumps that may have formed.



9. Serve warm or allow to cool - the mixture will thicken slightly as it cools.





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Step by Step



Step 1

Pour the milk and cream into a heavy-bottomed pan over a gentle heat and bring slowly to a simmer.





Step 2

Cut the vanilla pod in half with a small sharp knife and scrape out the seeds. Add the vanilla seeds and the pod to the milk and cream mixture to infuse.





Step 3

Meanwhile, separate the egg yolks and egg whites. Reserve the egg whites for use in another recipe of your choice, such as meringues.





Step 4

Add the sugar to the yolks and beat together using a balloon whisk until the sugar is incorporated into the yolks.





Step 5

When the milk and cream is just simmering pour three-quarters of it onto the sugar and egg yolks and whisk to combine.





Step 6

Pour this mixture into the remaining milk and cream in the pan and return to the heat, gently stirring all the time. Don't let the mixture boil.





Step 7

Cook slowly, stirring continuously, until the mixtures thickens to the consistency of thick double cream.





Step 8

When it has reached the desired consistency, remove from the heat and pour the mixture through a sieve to remove the vanilla pod and any small lumps that may have formed.





Step 9

Serve warm or allow to cool - the mixture will thicken slightly as it cools.