23 September 2009
Recipe For Real Custard With Real Bourbon Vanilla Pod
As I said in my last blog, it's just got to be custard. None of this cream or ice cream with real puddings, please.
Cornflour based custards are fine, but try this gorgeous and simple real custard sauce.
2 free range egg yolks
1tbsp Fairtrade caster sugar
½ pint (300ml) milk
Beat the egg yolks lightly in a small-medium heat proof bowl. Heat the milk, sugar and vanilla pod in a pan until hot, but don't let it boil.
Remove the Fairtrade vanilla pod and whisk the mixture briskly into the beaten egg yolks.
Now place the bowl over a pan of hot water and cook stirring coninuously until the mixture thickens. This will take somewhere between 20 and 25 minutes, but it is worth waiting for in my opinion.
I know you can microwave it in seconds, but I leave it over to you as to whether you reckon that it's worth the time and effort.