2 cups (500 ml) milk
2 eggs and 2 yolks
2 tbls (25 g) caster sugar (superfine granulated)
2 eggs and 2 yolks
2 tbls (25 g) caster sugar (superfine granulated)
for the flavouring
Add a few drops of vanilla essence with the sugar
or
Infuse strips of lemon rind in the warm milk for 30 minutes, then remove before adding the milk to the eggs.
or
Sprinkle the top of the cooked custard with grated nutmeg or ground cinnamon.
or
Infuse strips of lemon rind in the warm milk for 30 minutes, then remove before adding the milk to the eggs.
or
Sprinkle the top of the cooked custard with grated nutmeg or ground cinnamon.
accompaniments
(you may also need these recipes)
method
The custard will thicken only to the consistency of thin single cream or top of the milk.
1. Warm the milk to approximately 65°C.
2. Mix the eggs and sugar together well, and stir in the milk.
3. Strain the custard into a saucepan or into a heatproof bowl placed over a pan of simmering water.
4. Alternatively, use a double boiler, but make sure the water does not touch the upper pan.
5. Cook over very gentle heat for 15-25 minutes, stirring all the time with a wooden spoon, until the custard thickens to the consistency of single cream.
6. Stir well round the sides as well as the base of the pan or basin to prevent lumps forming, especially if using a double boiler.
7. Do not let the custard boil. If it shows the slightest sign of curdling, put the pan or bowl into a bowl of cold water, or turn the custard into a clean basin and whisk rapidly.
8. As soon as the custard thickens, pour it into a jug to stop further cooking.
9. Keep it warm by standing the jug in a basin of hot water.
10. If it is to be served cold, pour into a basin and cover with a piece of dampened greaseproof paper to prevent a skin forming.
11. When cold, pour into a serving dish.
1. Warm the milk to approximately 65°C.
2. Mix the eggs and sugar together well, and stir in the milk.
3. Strain the custard into a saucepan or into a heatproof bowl placed over a pan of simmering water.
4. Alternatively, use a double boiler, but make sure the water does not touch the upper pan.
5. Cook over very gentle heat for 15-25 minutes, stirring all the time with a wooden spoon, until the custard thickens to the consistency of single cream.
6. Stir well round the sides as well as the base of the pan or basin to prevent lumps forming, especially if using a double boiler.
7. Do not let the custard boil. If it shows the slightest sign of curdling, put the pan or bowl into a bowl of cold water, or turn the custard into a clean basin and whisk rapidly.
8. As soon as the custard thickens, pour it into a jug to stop further cooking.
9. Keep it warm by standing the jug in a basin of hot water.
10. If it is to be served cold, pour into a basin and cover with a piece of dampened greaseproof paper to prevent a skin forming.
11. When cold, pour into a serving dish.
serving amount
4 helpings or 500 ml
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