Pouring Custard

Preparation info
  • Makes

    400 ml

    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 3 egg yolks
  • 2 tablespoons caster (superfine) sugar
  • 375 ml<


  1. Put the egg yolks in a bowl with the sugar and beat with a balloon whisk until light and fluffy. When properly beaten, the mixture will fall in a ribbon that will hold its shape for a few seconds.
  2. Pour the milk into a saucepan and bring to scalding point — small bubbles will appear around the edge. Stir if a skin appears to be forming. Pour into the egg