Custard

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Classic English custard. A must for mince pies and jam roly poly.

Ingredients

• 570 ml (1 pint) of milk
• 55 ml (2 fl oz) single cream
• 1 vanilla pod or ½ teaspoons vanilla extract
• 4 egg yolks
• 30 g (1 oz) caster sugar
• 2 teaspoons cornflour
• Grated nutmeg (optional)

Method

1. Heat the milk, cream and vanilla pod to a slow simmer
2. In a separate large bowl, vigorously whisk the egg yolks, sugar and cornflour (and vanilla extract if used)
3. Pour the milk into the egg mixture, whisking all the while
4. Return the mixture to the pan and stir until thickened. Check that it does not stick to the bottom of the pan
5. Pour into a serving jug

Serving suggestions

Serve immediately whist still hot with a small grating of fresh nutmeg if liked