Custard recipe
- 5 Egg yolks
- 1 Vanilla pod
- 500 ml (17.6fl oz) Double cream
- 100 ml (3.5fl oz) Milk
- 180 g (6.3oz) Caster sugar
- 1 Pinch sea salt
- Make sure the eggs are at room temperature.
- Halve the vanilla pod lengthways and put it in a pan with the cream, milk and caster sugar.
- Bring to the boil, stirring to make sure the sugar dissolves.
- Take the pan off the heat and allow it to sit for 5 minutes
- Meanwhile, put the egg yolks into a blender and blend for 2 minutes, or until they go creamy.
- Add a small pinch of sea salt.
- Bring the cream back to the boil and pour it slowly on to the eggs, blending as you go.
- Assuming that the cream is good and hot and the eggs not too cold, the result should be great not-to-thick custard.
- (If you want to make it thicker you can pour it into a pan and heat gently on the hob, but you shouldn't need to).
- Delicious served with my Upside-Down Pear and Cardamom Tart
egg yolks, vanilla pod, milk, sugar, salt
Taken from www.lovefood.com/guide/recipes/10245/quick-real-custard (may not work)