CLASSIC CUSTARD & A CHOCOLATE TWIST

This recipe is for a pouring custard or a créme anglaise. Just the right thing for serving over a comforting winter pudding like RedKitchens yummy crumbles.

Ingredients

• 2 cups milk

• 1 vanilla pod or 2 tsp vanilla paste

• 6 egg yolks

• ½ cup sugar
  

Method

1. Place the milk in a small saucepan along with the split vanilla pod or the vanilla paste. Heat until just before it boils.

2. While the milk is heating, whisk the egg yolks and the sugar together until a light ribbon consistency.

3. Carefully pour the warmed milk into the beaten egg yolks, whisking continuously. Pour the mixture back into the pot, and over a medium heat continue to whisk until the custard thickens. Don’t overheat or the custard will curdle.

Enjoy! Note: If not serving immediately, cover the custard directly with cling film (to avoid a skin forming) and refrigerate for up to three days.

Recipes by Vicki Ravlich-Horan.
When Vicki is not putting together Nourish Magazine she is travelling the world, hosting foodie tours or discovering new destinations. Check them out here www.tasteoftours.com

Chocolate Custard

When we were kids my favourite winter pud would be chocolate custard over tinned pears. Mum would have used custard and cocoa powder – I’m more bougie and melt chocolate (1 cup of chocolate chips or around 175–200g) in the milk when making the recipe above. Reduce the sugar to ¼ cup too, otherwise it will be too sweet.

Recipes by Vicki Ravlich-Horan.
When Vicki is not putting together Nourish Magazine she is travelling the world, hosting foodie tours or discovering new destinations. Check them out here www.tasteoftours.com.