Making custard sounds like a pain... it really isn't. The stuff you can buy in pots in the refrigerator section isn't terrible tasting, at least from some suppliers.
However, it doesn't hold a candle to the real thing and, when you make it yourself, you have a lot more control over where those eggs, milk, sugar and vanilla pods came from. It also tastes fabulous in a trifle...
Separate six egg yolks into a bowl and add 60g caster sugar and a tablespoon of corn flour (to help it thicken). Whisk up until thoroughly mixed.
Put 400ml of milk into a
saucepan with 120ml double cream and the seeds from a vanilla pod and
the pod casing. Gently warm until almost at a boil, but not quite.
off the heat and slowly pour onto the eggy mixture, while constantly whisking. It's even easier if you have a kitchen helper to hold the bowl!
When it's all combined, pour it back into the saucepan and put back onto a low heat. Keep gently whisking over the heat until the custard thickens. Perfect!
Go to the Christmas Dinner (2011) post