Thursday, June 25, 2009

English Custard

Serves 8
2 cups (500ml) milk
6 egg yolks
1 cup (200g) sugar
1 vanilla pod
rind of one small lemon - thickly cut

Heat milk in a saucepan with the vanilla and lemon rind
Bring to the boil.
Remove from heat and cool a little.
Beat egg yolks and sugar in a mixing bowl for about 10 minutes or until light and fluffy.
Little by little, stir in warm milk until well mixed.
Cook stirring constantly with a whisk untei mixture starts to thicken (Do not allow to boil). Remove from heat, place over a pan of ice and allow to cool completely, stirring from time to time.
You can serve this custard as a dessert or use it as garnish or filling of another dessert like the ENGLISH TRIFLE....which will be my next post!


  1. Oh my goodness. I have a weakness for English custard (my latest post was about it!) I am almost afraid to let myself make this at home--I would just eat it all!

  2. g,day all recipe is good but way to much sugar,should be one table spoon, one cup is far to much,


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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.