Custard recipe
This custard method is a great tip that I got from our friend Claire Ptak of Violet Cakes. By using more cream and, critically, heating the sugar with the cream rather than adding it to the egg yolks, you eliminate the nervous stage of heating the custard over the stove and waiting for it to thicken, or, more often than not in my case, scramble! I never used to make custard but I make it all the time now.
Ingredients
- 5 Egg yolks
- 1 Vanilla pod
- 500 ml Double cream
- 100 ml Milk
- 180 g Caster sugar
- 1 Pinch sea salt
- 5 Egg yolks
- 1 Vanilla pod
- 17.6 fl oz Double cream
- 3.5 fl oz Milk
- 6.3 oz Caster sugar
- 1 Pinch sea salt
- 5 Egg yolks
- 1 Vanilla pod
- 2.1 cups Double cream
- 0.4 cup Milk
- 6.3 oz Caster sugar
- 1 Pinch sea salt
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Make sure the eggs are at room temperature.
- Halve the vanilla pod lengthways and put it in a pan with the cream, milk and caster sugar. Bring to the boil, stirring to make sure the sugar dissolves. Take the pan off the heat and allow it to sit for 5 minutes
- Meanwhile, put the egg yolks into a blender and blend for 2 minutes, or until they go creamy. Add a small pinch of sea salt.
- Bring the cream back to the boil and pour it slowly on to the eggs, blending as you go. Assuming that the cream is good and hot and the eggs not too cold, the result should be great not-to-thick custard. (If you want to make it thicker you can pour it into a pan and heat gently on the hob, but you shouldn't need to).
- Delicious served with my Upside-Down Pear and Cardamom Tart
Taken from Leon Book 2 by Henry Dimbleby and John Vincent
Published by Conran Octopus
Also worth your attention:
Henry Dimbleby's Upside-Down Pear and Cardamom Tart
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