Difference between revisions of "Custard"

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|title=Custard recipe British recipe
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|title=Custard, British recipe Cooking Wiki
 
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|keywords=Custard recipe British recipes from The cook's Wiki
 
|keywords=Custard recipe British recipes from The cook's Wiki
|description=Classic English custard. A must for mince pies and jam roly poly.
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|description=Classic English custard. A must for mince pies and jam roly poly
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|DatePublished=20th January 2013
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|Author=Chef
 
|Servings = Make 1 pint of custard
 
|Servings = Make 1 pint of custard
 
|Difficulty = 2
 
|Difficulty = 2
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Classic English custard. A must for [[mince pies]] and [[jam roly poly]].
 
Classic English custard. A must for [[mince pies]] and [[jam roly poly]].
===Ingredients===
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{{RecipeIngredients
 
{{RecipeIngredients
 
| 570 ml (1 pint) of [[milk]]
 
| 570 ml (1 pint) of [[milk]]
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| 2 teaspoons [[cornflour]]
 
| 2 teaspoons [[cornflour]]
 
| [[Grated]] [[nutmeg]] (optional)
 
| [[Grated]] [[nutmeg]] (optional)
 
 
 
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===Method===
 
===Method===
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===Serving suggestions===
 
===Serving suggestions===
  
Serve immediately whist still hot with a small grating of fresh [[nutmeg]] if liked
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Serve immediately whilst still hot with a small grating of fresh [[nutmeg]] if liked
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[[Category:British recipes]]
 
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[[Category:Boiled or simmered]]
 
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Revision as of 12:02, 30 December 2014


Custard
Difference between revisions of
Servings:Make 1 pint of custard
Ready in:20 minutes
Prep. time:5 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:20th January 2013

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


Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe

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 whilst still hot with a small grating of fresh nutmeg if liked

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