BRITISH CUSTARD RECIPES

Steps:

• Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.
• Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).
• Whisk the yolks, sugar and cornflour together in a bowl until well blended.
• Pour the hot milk and cream onto the eggs and sugar, whisking all the time with a balloon whisk.
• Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
• Pour the custard into a jug and serve at once.
• To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.

Steps:

• Mix 2 tablespoons of the milk with the cornstarch in a heavy-bottomed saucepan.
• When the cornstarch is dissolved, slowly add the rest of the milk and sugar, and cook over moderate heat until the sauce starts to thicken and comes to a boil.
• Remove from heat.
• In a small bowl, beat egg yolks with a fork.
• Take a cup of the sauce, and slowly add to the eggs, beating briskly as you pour.
• Return the egg/sauce mixture to the saucepan, stirring into the hot sauce.
• Bring back to a boil, stirring constantly.
• Remove from heat, and add the vanilla extract.
• Pour custard into a jug or pitcher, and serve.
• Tip: To prevent custard forming a skin as it cools, cover jug with plastic wrap.