So hopefully you have already made yourself some Apple and Pear Crumble. Want to know how to make it taste even better? Well I'm going to share a recipe for real proper homemade custard with you! You definitely should give it a go - its really not that hard and I promise it will be well worth the effort! It will also taste just as good with any sponge pudding, crumble or whatever puddingy comfort food is currently taking your fancy!
By the way, I make no apology for the fact that this is full of cream and eggs, that's how proper custard is made!
Custard (makes about 300ml)
You will need:
1. Pour the cream and vanilla into a pan and heat gently over a medium heat.
2. Whisk together the eggs, cornflour and sugar in a bowl. Once combined pour the hot cream into the egg mixture whisking constantly. Not forgetting to remove the vanilla if you used a pod!
3. Return the pan to the heat and continue to whisk until thicken.
Custard (makes about 300ml)
You will need:
- 1 vanilla pod or 1/2 teaspoon of vanilla extract
- 300ml double cream
- 3 large egg yolks
- 1 tsp cornflour
- 25g caster sugar
1. Pour the cream and vanilla into a pan and heat gently over a medium heat.
2. Whisk together the eggs, cornflour and sugar in a bowl. Once combined pour the hot cream into the egg mixture whisking constantly. Not forgetting to remove the vanilla if you used a pod!
3. Return the pan to the heat and continue to whisk until thicken.
Image from joyosity's Flickr photostream
A custard without eggs and cream would be a poor imitation...!!
ReplyDeleteIndeed it would!!
ReplyDeleteOh god. Nom.
ReplyDeleteI didn't realise it was that simple!
ReplyDelete@threesmallapples - a custard without eggs and cream would be a bowl of sugar and a vanilla pod! :-)
ReplyDeleteI don't know why you would add cornflour?
Could be wrong, Vix, but I imagine that makes it all yum and thick and gloopy.
ReplyDeleteUnfortunately, I hate warm custard. I know that's weird. But skin on custard make me gag, so I don't like warm custard just in case. So I'd have to make this, then put it in the fridge until it was cold.
That's weird isn't it?
That's what I thought, but that's why you keep it on the heat - the egg yolks reacting with the heat would thicken it. I suppose the cornflour would just speed it up. I ask because I've never used cornflour in custard and I don't normally like the texture it gives things but, if it was incredible, I'd give it a try.
ReplyDeleteAnd my friend hates custard and hates bananas but loves banana custard. So you're not alone in your custard weirdness!!
Hi Vix,
ReplyDeleteThe cornflour is indeed used to help thicken the custard, it helps to make the recipe quicker and less prone to potential non-thickening disaster, especially for beginners!
I have always used cornflour personally but the great thing about cooking is that we can all experiment and make recipes our own! I shall have to give it a go without cornflour sometime and taste the difference!