free-range large eggs Archives

Breakfast recipes

The best boiled egg

5 minutes for soft; 7 minutes for medium; 9 minutes for medium hard; 11 minutes for hard

Beef recipes

Wholewheat chocolate chip cookies

20 minutes

Breakfast recipes

Curdle-proof custard

40 minutes

Curdle-proof custard

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

6 large free-range egg yolks
60 g caster sugar
2 t custard powder
1 cup full-cream milk
1 cup cream
1 vanilla pod or vanilla paste

Method

1. Whisk the egg yolks, sugar and custard powder in a large bowl and set aside.
2. Pour the milk and cream into a heavy- based saucepan. Split the vanilla pod and scrape out the seeds. Add the seeds and pod to the mixture and bring to the boil, taking care not to burn the bottom of the saucepan.
3. Slowly whisk the hot milk mixture into the custard powder mixture, then pour into a clean pan. Bring to a simmer while whisking. Cook over a medium-low heat for 5–10 minutes, or until thickened, stirring continually and scraping the bottom and sides of the pan.

Find more festive ideas here.

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Easy beef stew

Air-fryer buttermilk chicken breasts

Savoury Dutch baby

Granola loaf

The best boiled egg

Boiled tongue

Wholewheat chocolate chip cookies

Turkish scrambled shakshuka

Cream-fried eggs

Chickpea Scotch eggs

The best-ever three-milk cake

Plum clafoutis

Mini Mexican no-crust tarts

Curdle-proof custard

Curdle-proof custard

Ingredients

Method