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Custard
- Serves
4
- Difficulty
Easy
Published 1998
No chapter on puddings should leave out a recipe for custard. The only problem really is a fear of it splitting. Feel the fear, and cook it anyway. But first, half-fill the sink with cold water so that if you think the custard’s about to split, you can plunge the pan into the sink and whisk like fury.
Ingredients
1 teaspoon 1 500 ml
Method
If you’ve got a vanilla pod, cut down its length so that the seeds will be released, and heat it in a pan with the single cream till nearly boiling. Take off the heat, cover and leave to steep for 20 minutes. If you’re not using a pod, put the cream and vanilla on the heat, and beat the yolks and sugar together in a bowl. When the cream’s warm, pour it over the sweet yolks, beating all the whil
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