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Traditional English Recipe - English Custard
A traditional English recipe. Served hot this complements any pudding, or it can be served cold as a pudding in its own right, you can also use this recipe for the custard layer in trifle.
50 g / 1.8oz caster sugar (fine sugar)
1 fresh vanilla pod (vanilla essence doesn't taste as good)
6 large egg yolks
550 ml / 19.4fl oz double cream
- Cut the vanilla pod in half lengthways and gently scrape out the seeds.
- Put the sliced vanilla pod into the pan with the seeds and pour in the cream. Place the pan over a gentle heat and bring it to below simmering point. Do not boil.
- Pour the egg yolks and sugar into a bowl and whisk thoroughly. Spoon the vanilla pod out of the warmed cream and discard.
- Remove the pan from the heat. Pour the cream, little by little, into the egg mixture, stirring all the time to prevent lumps forming.
- Pour the custard back into the pan and place over a gentle heat.
- Using the spatula stir it very gently until it thickens. Don't stir too fast or the custard will separate and be ruined.
- Spoon the custard into a bowl or over your favourite dessert while steaming hot.
To boil: To cook a liquid at a temperature of at least 100°C.
To pour: To transfer a liquid from one container to another.
To simmer: To keep a liquid just below boiling point, usually in a pan on the hob, e.g. simmer the sauce until it starts to thicken.
To stir: To agitate an ingredient or a number of ingredients using a hand held tool such as a spoon.