Ingredients
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4
-
1/4
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6
-
1
-
1/2
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-
-
-
-
-
-
-
-
-
Directions
Real English Custard from Scratch,Okay so I grew up with real custard (no powder). This is my Mum’s recipe and I make it for my kids. Serve warm, never hot. To make it interesting add some rum essence for Christmas.,So I did everything this recipe said. However, it took way longer than 10 minutes to thicken. It didn’t even think to start thickening till about 15 minutes in. It never really thickened so we ate runny custard, it tasted fine, but it wasn’t very thick,While I haven’t made this recipe it seems to have a number of fatal flaws. Firstly – sugar and starch should be mixed together first with a whisk and the egg yolks added and mixed until smooth ensuring that any lumps are gone. Secondly, a small amount of the hot milk should be added to the egg/starch/sugar mix while whisking vigorously first to temper the egg before one puts it into the hot milk to avoid making nasty egg scramble. Thirdly according to my experience and everything I’ve read about the chemical processes of making a custard that includes starch like cornflour, one MUST boil the mixture in order to achieve a creamy texture. It’s milk alone that must never be boiled, only cooked until small bubbles appear around the edges of the pan, but the custard itself must boil (characterized as the appearance of several large bubbles in the *center* of the pan) for the chemical process which keeps everything from separating into a weepy mess in the refrigerator, to take place. Finally, add the vanilla at the end, after cooking, before setting, unless you’re using a real vanilla bean, which should be steeped in the hot milk in the beginning.
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Steps
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1
Done
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In a Bowl Beat the Yolks and Cornflour by Hand With a Whisk Until Well Combined. |
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2
Done
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Heat the Milk and the Vanilla in a Heavy Based Saucepan. |
|
3
Done
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Add the Yolk Mixture and the Sugar. |
|
4
Done
|
Stir Constantly (in a Figure 8 to Get All the Sides) Over a Medium-Low Heat For About 10 Minutes or Until It Is Thick and Coats the Back of the Spoon. Never Let It Boil as the Bottom of the Pan Will Burn and All You Will Taste Is Burnt Custard. |
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5
Done
|
Rest For 10 Minutes and Serve Warm. |
