Preparation info
  • Makes

    750 ml

    • Difficulty


Appears in
Apples for Jam

By Tessa Kiros

Published 2010

  • About

I like custard this way — a little thick — eaten on its own straight from the fridge, or at room temperature with crumble or baked fruit. This is a good way to use up the egg yolks after you’ve made pavlovas and is best eaten on the day you make it. Use top-quality vanilla extract.