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As a dessert, Custard is made from a combination of milk or cream, egg yolks, sugar, and flavourings such as vanilla. Sometimes flour, corn starch, or gelatin are also added. In French cookery, custard—confusingly called just crème—is never thickened in this way: when starch is added, it is pastry cream crème pâtissière; when gelatin is added, it is crème anglaise collée. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise), to a thick blancmange like that used for vanilla slice or the pastry cream used to fill éclairs. Custard is an important part of dessert recipes from many countries, including the United Kingdom, France, Portugal, Spain, Italy, and Australia.

1. Combine the milk and vanilla essence in a saucepan. Warm gently but do not let the liquid boil.

2. In a bowl, beat the egg yolks, sugar and cornflour together until creamy.

3. Add the warm milk.

4. Strain the mixture back into the clean pan and cook, stirring constantly, until the custard thickens and coats the back of the spoon.

5. Serve hot or cold.

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2 comments Simple Custard Sauce posted by Gayle @ 04:07PM, 4/16/07 Excellent, smooth and velvety sauce, a big hit with the family Simple Custard Sauce posted by Sma @ 11:43PM, 9/09/07 Really easy my son could help loads of fun and very yummy Heading: Comments: Name:

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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.