Homemade custard, I know what you are thinking - that is easy to make! writes Glenn Futter.
Well any recipe that requires using eggs means a level of skill is required to make it look and taste perfect.
It also depends what you intent to use the custard for.
If it’s for pouring onto a crumble it doesn’t have to be as thick as it would need to be for use in a trifle.
The version I want to show you is more suited to warm pudding like the crumble above.
When it comes to eggs, the issue is whether to use the whole egg or only the yolk.
The reason is that yolks give a richer taste and a deeper yellow colour which is more appetising.
If you add whites there is more of a jellyish consistency. Whites make sturdier custard.
The thickening power of white and yolk are roughly equivalent, so you can substitute yolks for whites for a more luxurious and tender custard.
The second main ingredient is milk, or cream.
Milk makes light custard and if possible try and use full fat. The more cream you add, the thicker and richer the custard.
With pouring custard, you could even use pure single cream.
So how do you do it?
As long as you have a heavy based pan and enough patience to keep the heat very low you are half way there.
We need to remember that proper custard is not fast food; if you want the real deal for special occasions then it is well worth making at home!
Ingredients (serves 10)
10 Egg Yolks
1 pint double cream
1 pint of milk
A few vanilla pods
Pour the milk and cream into a pan and place onto a very low heat.
Add vanilla pod to the liquid.
Whisk the egg and sugar together.
Just before the milk and cream come up to the boil take it off the heat and slowly add and whisk into eggs and sugar mixture.
Place back into the pan and place back onto the heat for another 3/4 minutes, ensure you keep stirring! Once the mixture sticks to the spoon take it off the heat.
Pass the mixture through a sieve to ensure all lumps if any are removed.
lIf the mixture splits then blend it and it will come back together.
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