CUSTARD
They say the way to a man’s heart is through his stomach. This is possibly very true when it comes to Andrew, my husband! My assistant quickly discovered that if she served or included custard in a dish, our chief taste tester, aka Andrew, would give it his seal of approval.
I’m a little more pragmatic with my view on custard. I believe it is a key skill everyone should master, and, like white sauce, no teenager should leave home without being able to make custard from scratch, and I don’t mean following the instructions on a packet of custard powder!
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
Step 1:
Place the milk in a small saucepan along with the split vanilla pod or the vanilla paste. Heat until just before it boils.
Step 2:
While the milk is heating, whisk the egg yolks and the sugar together until a light ribbon consistency.
Step 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.
Step 4:
Check to see if it is the right consistency by stirring with a wooden spoon. Run your finger along the back of the spoon, and if where you ran your finger remains clear, it is ready.
Note: If not serving immediately, cover the custard directly with cling film (to avoid a skin forming) and refrigerate for up to three days.
TRY IT WITH
REDKITCHEN
Orchard Crumble
REDKITCHEN
Seasonal Crumble
Coconut Custard
This great dairy-free custard is perfect over tropical fruit or when catering to a non-dairy eater.
- 400ml tin coconut milk
- 4 egg yolks (size 7)
- ¼ cup sugar
Place the coconut milk in a small saucepan and heat until just before it boils. Meanwhile beat the egg yolks and sugar together. Whisk the milk into the egg and sugar then return to the saucepan and back on the heat. Over a low heat cook, continuing to whisk until the custard thickens.
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.
