Custard

Custard is my ultimate everything. The simplicity of its creamy texture and sweet vanilla flavour is, simply put, beautiful. There is nothing better than eating freshly made warm custard.

Custard 

Serves 4-6 people

Ingredients:

• 420ml cream
• 420ml milk
• 2 tsp vanilla extract or 1 vanilla bean
• 75g castor sugar
• 8 egg yolks (Save the whites for meringues- try my Chocolate Pavlova recipe)
• 1 tbs cornflour

Measuring milk with my Zyliss cup measurer

Method:

1. In a saucepan over a medium heat, combine the cream, milk and vanilla.

If you’re using a vanilla bean, slice  the bean in half (I used my funky orange Zyliss knife for this part) and scrape the seeds out with the back of your knife or a spoon. Stir the mixture till just before simmering point, by that time little bubbles would have formed on the surface of the mixture.

2. In a separate bowl beat the egg yolks and castle sugar till light and fluffy. Next add the cornstarch and mix.

3. Once the cream and milk are ready strain through a sift. This will get rid of the skin on the surface of the milk and cream. Strain it a bit at a time into the yolk mixture, mixing continuously so that the eggs don’t scramble.

4. Place back on the stove over a low heat. Stir continuously till the custard thickens. It should take about 4 minutes. You may need to remove the custard from the heat a few times to control the temperature.

5. Pour the custard into a serving jug. Serve warm straight away or cover the surface with cling wrap, so that a skin doesn’t form, and place in the fridge.