Jun

20

Egg Custard

June 20, 2007 | Leave a Comment

Searching for a custard recipe then this recipe could be the one. The recipe uses eggs only to help thicken the sauce. Instaed of vanilla pods you can use vanilla extract for the flavouring. Delicious served with many desserts. Serves up to 4 depending on quantity served…

Ingredients

600ml (1 pint) Milk
6-8 Egg yolks
50g (2 oz) Sugar
1-2 Vanilla pods (or use 1 tsp vanilla extract instead)

Method

Split the vanilla pods lengthways scraping out the sticky seeds. (If using vanilla extract add it straight to the milk.)

Bring the milk almost to the boil, remove from the heat and add the vanilla seeds and pod(s).

Allow to stand for 15 minutes to allow the vanilla to infuse the milk.

Place the egg yolks, sugar and in a bowl, beat until thick and creamy.

Remove the vanilla pod(s) from the milk and slowly beat into the egg mixture.

Place in a heavy based saucepan and cook over a low to medium heat (do not allow to boil), stirring constantly, until the custard thickens.

If the custard becomes lumpy strain to remove the lumps.

Serve hot or cold.


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