Custard
Many puddings benefit from being accompanied by a good custard, by which I mean custard made using eggs. Custard made from a packet mix certainly has the advantages of cost, convenience and simplicity, and many people like it, but I'm sure you'll find this version scores on flavour and texture, especially for special occasions. The richness of the custard can be altered by using single, whipping or double cream in place of some or all of the milk, and by using some whole eggs instead of all egg yolks (1 whole egg to replace 2 yolks), or even by increasing the number of egg yolks to 6 or even 8.
INGREDIENTS:
425 ML/15 FL OZ MILK
VANILLA POD OR A FEW DROPS
VANILLA ESSENSE
5 EGG YOLKS
APPROXIMATELY 40 G/1 1/2 OZ
CASTER SUGAR
DIRECTIONS:
In a heavy saucepan, gently heat the milk with the vanilla pod, if using, to simmering point. Remove front the heat, cover and leave for 15-20 minutes.
In a bowl, whisk together the egg yolks and sugar until thick and light.
Uncover the saucepan, remove the vanilla pod. if used, and the skin from the top of the milk. Bring the milk to the boil. Slowly stir into the egg yolks, then pour back into the saucepan and cook very gently, stirring with a wooden spoon, until thickened; do not allow the sauce to boil. Add vanilla essence, if using. For a really silky texture, strain through a conical sieve.
If serving or using the custard cold, pour it into a basin and leave to cool. To prevent a skin forming, either stir occasionally, or lay a sheet of cling film or dampened greaseproof paper on the surface of the custard, making sure there arc no air bubbles.
The custard can be kept, covered, in the refrigerator for up to 2 days.
