- Most Helpful
- Highest Rating
DH said 'Wonderful'! I am not a big fan of English Custard I have to admit, so I had picked this recipe for him! And he did not hesitate in finishing off my share as well (so, this is his rating)! Made minor changes though since I was making it for trifle pudding. I used 1 1/2 cups of double cream and 1/2 cup milk as I wanted to make it richer, used 3 egg yolks instead of 4 (realised I only had 3 eggs after I started off with the cream and milk :oops:), reduced the sugar just a bit and used 1 whole vanilla pod. Oh a tip, if the custard does curdle, take it off heat, add 1 tsp cornflour and give it a good whisk, it will turn smooth and creamy again and won't change the taste. Thank you for sharing your recipe.
I am sorry to say that I was thoroughly disappointed with this recipe. It was like drinking vanilla ice cream base. It should have set up but it did not and the taste I am sorry to say was quite like a cheap vanilla ice cream. I do not recommend this recipe.
I agree with the previous review- the flavour was divine but mine never became thick as I expected it to. A lovely creamy sauce but not quite a custard. Worth making again though!
I tried this twice, and both times it just didn't come out. It never really got thick enough, and I was bringing it up to temperature without a boil. However, I did like the flavor and maybe next time I try it will mix in some cornstarch to thicken it a bit. LA :-)