- Preparation time
- 5 mins
- Cooking time
- 15 mins
- Difficulty
- Moderate
- Serves
- 4 people
- Meal course
- Side Dish
- Posted by
- Posted on
- April 20, 2016
- 1 1/2 Cup
- Milk
- 2 Tbsp
- Cornstarch
- 1 Tbsp
- Sugar - White
- 3 Lg.
- Egg Yolk
- 1/2 tsp
- Vanilla Extract
Custard is very British! It must be served hot, never lumpy and is wonderful poured over sweet puddings. Try it with Treacle Sponge.
- In a heavy-bottomed saucepan, mix 2 tablespoons of the milk with the cornstarch
- As soon as the cornstarch is dissolved, add the rest of the milk, sugar and cook over medium heat until the sauce begins to thicken and comes to a boil
- Place the eggs in a bowl and beat them with a fork
- Take a cup of the hot sauce and pour it over the beaten eggs, beating as you pour
- Return the mixture to the rest of the sauce, stir well and quickly return to a boil.
- Add the vanilla extract, remove from heat and pour into a pitcher or gravy boat to serve