Here we have a lovely recipe from the Secondary class at the Royal Brompton Hospital site for making fresh egg custard...

 

 

How to Make Fresh Egg Custard 

Ingredients:  

Serves 6

Takes 15mins 

·        1 fresh vanilla pod

·        500ml full-fat milk

·        5 organic free range egg yolks

·        80g golden caster sugar  

Method: 

1. 1.  Pour full-fat milk into a heavy-based saucepan.  Split a vanilla pod, scrape out the seeds and add the seeds and pod into the pan.  Bring just to the boil and then remove them from the heat.  Set aside until required.

 

1. 2.  Put egg yolks into a large bowl with golden caster sugar.  Using a hand whisk, whisk until thick and pale.

 

1. 3.  Pour the vanilla-infused in milk through the sieve onto the whisked egg yolk and sugar mixture, stirring well.  Discard the pod (the seeds will fall through into the custard).  Quickly wash out the pan and return the mixture to the dry clean pan.

 

1. 4.  Return the pan to a low heat and cook slowly, stirring continuously with a wooden spoon until the custard is thick enough to coat the back of the spoon.  This will take about 8 minutes.  Test it by running a finger through the custard on the spoon: if it leaves a straight, clear line, its ready.