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Taking time to live well
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Custard.png

Recipe: Proper custard

David Parker November 18, 2014

Top your pie or crumble with this delicately f lavoured custard made with your own fair hands, from Vanilla by Janet Sawyer.

Serves 4–6

100g golden caster sugar
1 tsp cornflour
250ml whole milk
125ml clotted or double cream

4 egg yolks, beaten
1⁄2–1 tsp vanilla paste (or seeds of 1⁄2–1 vanilla pod)

1. Mix the sugar and cornflour in a bowl. Whisk in the milk.
2. In a heavy-bottomed pan, heat the cream gently, adding the milk mixture a little at a time. Slowly bring to the boil, stirring constantly, and reduce heat when it starts to thicken.
3. Pour a little of the hot milk mixture onto the egg yolks, stirring well, then gradually stir this back into the remaining milk in the pan.
4. Gently bring the mixture back to the boil and stir in the vanilla paste or seeds. Serve the custard immediately, or cover with cling film to stop a skin forming, and reheat gently when needed.

Variations: To pimp your custard, add the finely grated zest of half an orange, a pinch of saffron or a tbsp of toasted flaked almonds. 

 

InEating Tagsrecipe, custard, autum, november, issue 29
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Feb 27, 2025
Feb 27, 2025

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Feb 27, 2025
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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