EVERYONE HAS A CUSTARD CONNOISSEUR IN THEIR FAMILY...THIS IS FOR THEM!
Makes enough for about 10 people with second helpings...and thirds!!
INGREDIENTS:
568 ml of Whole Milk
600ml of Double Cream
6 tbs Caster Sugar
One Vanilla Pod
8 Egg Yolks
WHAT TO DO:
In a pan pour the the milk, cream and 4 table spoons of sugar. Slice the vanilla pod in half and scape all the seeds out and put in the pan along with the pod. Bring to near the boil then simmer for 5 minutes (this allows the vanilla to infuse with the mixture).
In a separate bowl put the 8 egg YOLKS, the two remaining tablespoons of sugar and whisk well.
Using a ladle, pour the cream mixture into the yolks (add a ladle at a time and whisk when doing it, this stops the mixture turning into scrambled eggs!) then pour mixture back into the warm pan.
Over a low heat stir the custard with a wooden spoon. The mixture will start to thicken as the yolks heat up, this takes around 10 mins
HANDY TIP:
If you start to get tiny lumps in the custard, remove from heat then sieve the mixture in to another pan.
Once thickened, remove and serve.
Recipie by Jamie Oliver
Photo's by Rach Grice
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