Egg custard

Name: Egg custard
Yield: 4 servings
Cuisine: Boil
Ingredients: 4.00 eggs extra-large, yolks only; 60.00 ml sugar; 10.00 ml cornflour; 500.00 ml milk warmed; 5.00 ml vanilla essence; 5.00 ml butter; 30.00 ml cream thick

4 servings

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Eggs

By Food24 November 03 2009

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Ingredients (7)

4.00	eggs — extra-large, yolks only
60.00 ml	sugar
10.00 ml	cornflour
500.00 ml	milk — warmed
5.00 ml	vanilla — essence
5.00 ml	butter
30.00 ml	cream — thick

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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).