Real english custard recipe
Real English Custard recipe
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|570 ml||milk, not skimmed or semi-skimmed|
|55 ml||single cream|
|½ tsp||vanilla extract|
|4 large||eggs, yolks only|
|30 g||caster sugar|
|2 tsp||cornflour, levelled|
Place milk and cream in a small saucepan and heat over a low heat until simmering. Do not allow to boil.
In a clean bowl, whisk egg yolks, sugar and cornflour together until smooth and blended.
Pour the hot milk over the egg mixture and whisk continuously with a balloon whisk until well mixed. Return custard to the pan, add vanilla extract and gently heat over a low heat, stirring with a wooden spoon, until the custard thickens sufficiently to coat the back of the spoon.
Pour custard into serving jug and serve immediately.
If necessary, to keep the custard warm, fill a pan with hot water (not boiling), cover the jug with cling film to prevent a surface film from forming, and immerse the jug in the hot water.
Makes about 600ml or 1 pint and will serve up to 6.
ca. 10 min
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