Things to know about Custard Recipe
English Homemade Custard is the original British sauce; a perfect accompaniment to pouring over winter desserts. Custard is a staple of British Cuisine. Custard is a mixture of sweetened milk cooked with egg yolk and vanilla to create a thick pouring sauce. Custard is very sensitive to cook as the eggs often curdled easily if the temperature is too high, therefore it requires careful attention when cooking. Custard dates back to the 14th Century when the English adapted the French custard cream which is commonly used in pastries, the English recipe creates a thinner custard which is used as a sweet sauce.
Delicious English Homemade Custard from Britain. Authentic Recipe of Custard.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 550 ml (18.6 floz) Milk
- 50 ml (1.69 floz) Double Cream
- 1 pc Vanilla Pod
- 4 pcs Egg Yolk
- 30 grams (1.06 oz) Caster Sugar – Superfine Sugar – Baker´s Sugar
- 2 tsp Corn Flour – Cornflour
- Whisk the egg yolks, sugar, and cornflour together into a bowl until well blended and set aside.
- Pour the milk and cream into a medium saucepan. Cut the vanilla pod lengthways and scrape the seeds into the saucepan along with the vanilla pod shell and bring the pan to a simmer slowly over low heat.
- Once simmering, remove the vanilla pod shell and pour the hot mixture onto the eggs and sugar, whisking all the time with a balloon whisk.
- Return the mix to the pan and using a wooden spoon, over low heat gently stir the mix until thickened.
- Pour the custard into a jug and serve at once or make a day in advance and keep refrigerated.
It is important to continually stir the mixture at all stages to avoid it going lumpy or sticking. It is key to keep it at a low simmer and not boil.
Serve with desserts such as fruit crumble or sticky toffee pudding.
— Specific Atributes of This Recipe:
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