Make the best custard ever (using only 4 ingredients)
While powdered custard is great for convenience, nothing beats the real McCoy. Making silky crème anglaise from scratch is easier than you think – all you need is four simple ingredients.
Making custard from scratch is as easy as making it from powder. All you need are four ingredients.
Easy custard from scratch
full-cream milk 2 cups (use half milk and half cream if you prefer a richer custard)
vanilla pod 1, split (or use 1 T vanilla extract)
free-range egg yolks 4 (freeze the whites)
sugar 3 T
1 Bring the milk and vanilla pod to the boil. If you’re using vanilla extract, see point 4.
2 Whisk the eggs and sugar together until pale and airy in a bowl large
enough to hold the milk.
3 Remove the vanilla pod from the milk and carefully pour the milk into the egg mixture, whisking continually to ensure that the eggs don’t scramble.
4 Pour the mixture back into the saucepan and simmer, stirring, over a low heat until it thickens slightly and coats the back of a spoon. If you’re using vanilla extract, add it now.
5 If you’re not using it immediately, place a piece of clingwrap directly onto the surface of the custard to prevent it from forming a skin. Reheat over a low heat if required.
Now that you've got your custard, serve it with one of the decadent desserts:
Sticky malva pudding
Baked caramelised apples
Eclairs with lemon custard and caramelised white chocolate
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