Custard sauce

A custard with a pouring consistency made with egg yolks has a smooth texture and a shine that is superior to any of its imitations. The big plus for a real egg custard is the creamy texture it takes on when cold. A properly made custard sauce is as delicious as cream for serving with stewed fruit, pies or Christmas pudding. For flavouring, a little vanilla essence can be added, or better still, use vanilla sugar.

• A custard made with egg yolks is easier to cook. If whole eggs are used, add a little cornflour because egg whites thicken into tiny threads making it more difficult to get a smooth texture.
• When cornflour or flour, as in confectioner’s custard, is included you must bring the sauce to the boil. Use about 1 level teaspoon cornflour per ½ pint (300ml) milk and mix with the eggs and sugar for a custard sauce.