English Egg Custard for 2

Submitted by Nelly

"Perfect to go with summer fruits, especially stewed rhubarb. Lovely delicate flavour. Very old recipe."

 

• Ready In: 25mins
• Ingredients: 5
• Serves: 2

ingredients

• 1 egg yolk
• 2 teaspoons fine sugar
• 1⁄2 teaspoon cornstarch
• 1⁄4 pint creamy milk
• 2 drops vanilla essence (the real thing)

directions

1. Beat together the egg-yolk and cornstarch in a small bowl.
2. Bring the milk slowly to the boil in a non-stick pan.
3. Pour on to the egg mixture, stirring steadily.
4. Mix well.
5. Pour the custard back into the pan and stir over a gentle heat until the mixture thickens till it will coat the back of a spoon.
6. Add the vanilla essence.
7. NOTE: For an extra-rich custard, stir in 2 tablespoons heavy cream with the vanilla.