English Custard
By: Anonymous
Published: Friday, February 12, 2010 - 1:04am

Ingredients




6 egg yolks
100 grams sugar (caster)
400 mls milk
100 mls cream
1 teaspoon vanilla essence

Preparation

1 Bring milk, cream and vanilla to the boil taking care not to burn the bottom of the pan. 2 In a bowl, cream the egg yolks and sugar with a whisk until pale and creamy. Slowly incorporate the hot milk, whisking as you go. 3 Return to saucepan and cook over a very low heat, stirring bottom of pan continuously with a flat wooden spoon, until sauce begins to thicken and will coat the back of a spoon. Remove from heat and stir for 2 minutes while cooling. 4 DO NOT ALLOW SAUCE TO BOIL. 5 Strain custard through a fine sieve. 6 Enough custard for approx 80 ml per portion.