Custard

Since we still had in stock a traditional Christmas pudding we thought of making home made custard to accompany it. Here’s the recipe to follow. It might take quite some practice to get perfect custard yet its worth a try and the taste of it is incredible when compared to the ready made ones!

Serves 4

• 250ml whole milk
• 250ml double cream
• 3 tbsp caster sugar
• 1 vanilla pod
• 4 large egg yolks

Mix milk, cream and 2 tbsp caster sugar and the vanilla pod scored lengthwise in a saucepan. Bring to boiling point and then remove from heat and leave to cool slightly. In a mixing bowl put the egg yolks and the remaining 1 tbsp sugar — whisk until mixture is whitish. Start adding a ladle at a time the milk mixture and whisking well until adding the next. Pour the egg mixture in the warm saucepan where there was the milk and cook for few minutes stirring continously with a wooden spoon. After few minutes the yolks should be cooked and the custard starts looking creamy. Take it off heat immediately and serve it warm or cold. If you are re-heating cold custard do so by the bain-marie method.

[caption id=”attachment_279" align=”aligncenter” width=”300" caption=”Custard”]

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