Vanilla Custard

When it comes to making custard, don’t allow it to boil as it might curdle as a result the texture won’t be smooth. The leftover egg whites can be used for making coconut macaroons, or steamed ginger milk custard.

Prep time: 10 mins
Cook time: 20 mins
Yield: 1 cup

Ingredients:

• 125 ml milk
• 125 ml thickened cream
• 1 vanilla pod
• 2 egg yolks
• 35 gm caster sugar
• 2 tsp cornflour / corn starch

Method:

1. In a small saucepan, combine milk and thickened cream. Use a sharp knife to slice vanilla pod in half lengthways and scrape out the seeds. Add seeds into the milk mixture. Cook over medium heat and stir constantly for about 5 minutes, until hot. But don’t allow to boil. Remove from the heat.
2. In a large mixing bowl, combine the egg yolks, sugar and cornflour well. Strain hot milk mixture over egg yolk mixture, stirring continuously. Drain through a fine sieve into the saucepan. Cook over medium-low heat, stirring constantly, for about 15 to 20 minutes, until custard thickens and coats the back of a spoon. Don’t boil it anyway. Let it cool down. Serve with strawberries or any favourite fruits. Very delicious.

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