Egg Custard
Ingredients
275 ml double cream
3 egg yolks
1 tablespoon caster sugar
1 tea spoon cornflour
1/2 teaspoon vanilla
Method
1. Heat the cream in a small pan until it bubbles at the edges.
2. In a small bowl blend the yolks, cornflour, sugar and vanilla together till pale in colour.
3. Pour over the hot cream, stirring all the time, then return the mixture to the pan.
4. Gently heat, stirring all the time with a wooden spoon until the sauce coats the back of the spoon
5. If you can draw your finger down the back of the spoon without the custard covering it, then the mixture is ready.
6. Serve with a hot pudding like Apple crumble crunch.
Ingredients
275 ml double cream
3 egg yolks
1 tablespoon caster sugar
1 tea spoon cornflour
1/2 teaspoon vanilla
Method
1. Heat the cream in a small pan until it bubbles at the edges.
2. In a small bowl blend the yolks, cornflour, sugar and vanilla together till pale in colour.
3. Pour over the hot cream, stirring all the time, then return the mixture to the pan.
4. Gently heat, stirring all the time with a wooden spoon until the sauce coats the back of the spoon
5. If you can draw your finger down the back of the spoon without the custard covering it, then the mixture is ready.
6. Serve with a hot pudding like Apple crumble crunch.