Real Egg Custard

Name: Real Egg Custard
Yield: Serves Four
Ingredients: ½ tablespoon cornflour or custard powder; ½ tablespoon cornflour or custard powder; 600 ml/1 pint creamy milk; 4 egg yolks; 1 tablespoon castor sugar; 2 drops vanilla essence

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Making an egg custard (as opposed to one produced from a packet or a tin) can be a performance, carrying with it the awful risk of scrambling the eggs. This is a slight cheat, but the result is indistinguishable from the real thing and is much easier to manage.

Ingredients

½ tablespoon cornflour or custard powder
600 ml/1 pint

Dessert
Gluten-free
Vegetarian

Method

In a teacup blend the custard powder or cornflour with a little of the milk. Heat the rest of the milk, and when boiling pour some of it on to the blended cornflour or custard in the cup. Stir well and pour this mixture back into the hot milk, stirring until you have an evenly, slightly thickened sauce. Allow to simmer for 2–3 minutes.

In a bowl beat together the 4 egg yolks and castor