Proper Egg Custard

Proper Custard is just about one of the nicest accompaniments to a traditional hot pudding.  Really good custard is delicious cold as well as hot (and is the main constituent of trifle).  

Custard is very quick to make, and my recipe below includes a little bit of cornflour to prevent it from curdling.    Best not made too far in advance, as it forms a skin - if you want to do it early, put greaseproof paper or cling film directly on the top surface (unless you went to boarding school, then you'll recognise the lumps!).    This is for my son, John, and all his fellow pupils at the school where the custard used to have cracks in it....

This, and other recipes, including new ones exclusive to the book, are in my fabulous new cookbook "Kate's Puddings", available now from my website or eBay.

Proper Custard, or Creme Anglaise

Egg Custard

This quantity makes half a pint (approx 300ml), so scale up as required

2 egg yolks

1oz/25g caster sugar

10floz/300ml  double cream mixed with milk (the richer, the richer the result)

½ tsp cornflour

vanilla – either a few drops of liquid, or some of the paste inside a pod

Mix the yolks, sugar, cornflour and vanilla, using a small whisk.   In a milk pan (preferably non-stick), warm the cream/milk to blood heat.  Pour this mixture onto the yolk mix, whisking gently until it is all incorporated.  Pour the entire mixture back into the pan and heat it.  Change over to a wooden spoon, and stir the custard lovingly until it thickens and coats the back of the spoon.   Stop, remove from heat. 

If it splits and goes grainy, pour instantly into a cold bowl, add more cream/milk, and whisk hard.   You may be lucky!