This recipe will serve 3 to 4 people. You will need:
- 10 fl.oz, 275 ml, or
half a pint, of double or single cream
- 3 egg yolks
- 1 oz, 25 g, 1 rounded
tbsp of corn flour
- 1 oz, 25 g, 1 level tbsp of caster sugar
- a few drops of vanilla essence or extract
Begin by Heating the cream very gently, in a small saucepan,
bring it just up to boiling point but do not let it boil, if you hear it bubbling, turn it off, and
move the pan away from the heat immediately.
Now, separate your eggs, transferring the yolks into a medium sized bowl, (please see preparation techniques
and cooking methods on page 4 for more details).
Add the corn flour, sugar and vanilla essence or extract to the eggs, combining everything
Pour the hot cream into this mixture, stirring it until the ingredients are well blended.
then tip it back into the saucepan and heat
very very gently, stirring the Custard sauce, all the time with a wooden spoon,
until you can feel it thicken. This
should only take a couple of minutes, if it does overheat and become a bit
granular, don’t worry, if you take the pan off the heat and continue beating it
will become smooth again as it cools.
This rich custard can be served either hot or chilled.
For an alternative, see (to Make the custard), in
my sherry trifle recipe.