Wednesday, 24 October 2012

Sibyl's biscuit tin - Vanilla custard

Monday was a public holiday here for us so my week is all messed up and i've just realised i forgot my usual Tuesday post for Sibyl's biscuit tin. So here it is a day late but no less tasty.

Who doesn't love custard, warm, sweet and comforting. But i have never actually made it from scratch. I've always used custard powder. But for the past few weeks i've been on a mission to use up only what's in my cupboard and no shopping except for the essentials. So when the need for custard with leftover birthday arose i stepped up to the challenge. Lol ok not really a challenge, actually super simple and amazingly delicious.

Vanilla custard

2 cups milk
2 tablespoons cornflour
1/3 C sugar
2 eggs, lightly beaten
1 t vanilla essence

Have the eggs in their own bowl ready to go. Dissolve the cornflour in a little of the milk, then add the rest of the milk and the sugar to a pot.
 Heat until small bubbles appear around the edges of the pot (this is called scalding the milk).

Stir frequently.
Then grab a whisk and remove the pot from the heat. Then quickly pour the eggs into the milk whisking continuously. Once the eggs are fully mixed in, return to the heat and warm until the mixture thickens. This takes a few minutes. Don't let the mixture boil or it may separate.
Once thickened remove from the heat and mix in the vanilla. 

If you end up with egg white flecks in the mixture you can push it through a sieve to remove them.
If you mix frequently when adding the eggs you should avoid this.

That's it, all done. Pour over cakes, puddings or fruit. Trust me you will be pleasantly surprised by how easy and delicious this is.

Yum lumberjack cake with warm custard. The perfect way to finish of a birthday cake.
Also perfect the next day with fruit and granola. The baby approved, he was shoveling handfuls in his mouth as the spoon was taking too long.

Have a great week and hopefully some delicious pudding!

1 comment:

  1. Yum! I must give you my ice cream custard recipie. Uses brown sugar so gets this lovely caramelly flavour