Egg custard


Ingredients 7
Servings 4
Time

Ingredients

  • 4
    extra-large egg yolks
  • 60
    ml
    sugar
  • 10
    ml
    cornflour
  • 500
    ml
    milk, warmed
  • 5
    ml
    vanilla essence
  • 5
    ml
    butter
  • 30
    ml
    thick cream
 

Method

 
Whisk egg yolks in a saucepan until creamy, then stir in sugar and cornflour. Whisk until smooth. Pour in warmed milk and vanilla essence and simmer, whisking gently, over moderate heat until thickened. Stir in butter and leave to cool. Fold in thick cream. Chill until needed or serve hot. Serve with orange pudding (see recipe).
 

Read more on: eggs
 

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