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Melon, feta and watercress salad

Pan-fried halloumi and honeyed tomato salad

5 minutes

Preserves and

Luxurious custard

By Hannah Lewry

Serves 5 cups

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

4 free-range eggs
2 T sugar
2 T flour
500 ml full cream milk
1 vanilla pod, split, or 1 t vanilla extract
750 ml fresh cream

Method

Add eggs, sugar and flour to a saucepan over a low heat. Whisk to combine, and then add milk and the vanilla pod or vanilla extract and whisk continuously until creamy.

Add the butter and when combined remove from the heat and leave to cool. As soon as it has cooled down, fold in the whipped cream until a velvety consistency is reached. Allow to cool thoroughly in the fridge.

Cook's note: the key thing to remember when making custard is to just heat it enough to thicken. If you cook it for too long or over too high heat, it will curdle. Adding a sprinkling of corn flour will help stabilise the eggs.

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