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HOMEMADE VANILLA CUSTARD
With the addition of a little cornflour, this custard is foolproof.
Recipe posted by cottage_cook
Ingredients
- 10 fl oz/275ml double cream
- 3 egg yolks
- 1 level tsp cornflour
- 1 level tbsp caster sugar
- 1 vanilla pod, split lengthways
Method
Serves: 4
- Firstly, heat the cream in a small saucepan up to boiling point; and while it's heating, thoroughly blend the egg yolks, cornflour, sugar and vanilla pod.
- Then pour the hot cream in - stirring all the time - and return the mixture to the saucepan, removing the vanilla pod.
- Heat very gently (still stirring) until the sauce has thickened, which should take only one to two minutes.
- It the custard overheats, take off the heat and beat vigorously to remove any lumps or granular bits.
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