Ingredients
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1 1/2
-
2
-
1
-
3
-
1/2
-
-
-
-
-
-
-
-
-
-
Directions
Custard,Custard is a British institution! Sponge puddings and crumbles just wouldn’t be the same without it! This will make a custard of a pouring consistency. IMPORTANT: In order to have a smooth (not lumpy) custard, use a heavy-bottomed saucepan, and stir constantly! If you have to walk away from the stove, remove saucepan from heat. Another delicious find from Great British Cooking.,I have quite a bit of egg yolks left from meringues and came across this recipe, wow, amazing, we all love it and my son really really loves custard so this will be my go to recipe for the egg yolks. I also used 2T cornstarch and 2T sugar. Took 25min to make from getting thr ingredients, utensils etc, to the end. Loving it,Excellent! But definitely the previous comment helped me a lot and I followed her advice. Add an extra tablespoon of cornstarch otherwise it will be too runny. (Much more if you want this a little more solid!) And definitely add an extra 2 or more tablespoons of sugar. This recipe is the best on the net. I came here after making Pavlova- tis the perfect way to use up the yolks.
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Steps
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1
Done
|
Mix 2 Tablespoons of the Milk With the Cornstarch in a Heavy-Bottomed Saucepan. |
|
2
Done
|
When the Cornstarch Is Dissolved, Slowly Add the Rest of the Milk and Sugar, and Cook Over Moderate Heat Until the Sauce Starts to Thicken and Comes to a Boil. |
|
3
Done
|
Remove from Heat. |
|
4
Done
|
in a Small Bowl, Beat Egg Yolks With a Fork. |
|
5
Done
|
Take a Cup of the Sauce, and Slowly Add to the Eggs, Beating Briskly as You Pour. |
|
6
Done
|
Return the Egg/Sauce Mixture to the Saucepan, Stirring Into the Hot Sauce. |
|
7
Done
|
Bring Back to a Boil, Stirring Constantly. |
|
8
Done
|
Remove from Heat, and Add the Vanilla Extract. |
|
9
Done
|
Pour Custard Into a Jug or Pitcher, and Serve. |
|
10
Done
|
Tip: to Prevent Custard Forming a Skin as It Cools, Cover Jug With Plastic Wrap. |
