Vanilla custard

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5 servings
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Eggs

By Food24 November 03 2009
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Ingredients (4)

6.00 eggs — just the yolks
100.00 g sugar
500.00 ml milk
vanilla — essence or pod
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Method:

1. Cream yolks with sugar until they are thick, light, and leave a trail. The sugar must dissolve slowly and blend with the yolks in a creamy mixture – mixture must not be frothy or there will be too much air in the custard.
2. If using vanilla pod, gently heat milk and pod to boiling point. Remove from heat and add milk, slowly, to creamed egg mixture, stirring continuously. Return custard to medium heat, stirring all the time. Be careful not to let it boil or custard will curdle. The custard will be thick enough when it is able to coat the wooden spoon. Strain custard through a fine metal sieve. If using vanilla essence, add it only after cooking the custard (it will evaporate if added before).



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