Prep 5 mins
Cook 40 mins
Serve with steamed and baked puddings, fruit and mince pies or stewed fruit. From The British Food Trust http://www.greatbritishkitchen.co.uk/recipebook/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=862&Itemid=28
- Reserve 3 tablespoons of the milk. Place the remaining milk and vanilla pod in a saucepan. Bring almost to the boil. Remove from the heat and leave to stand for 15 minutes to allow the vanilla to infuse the milk.
- Place the egg yolks, sugar and reserved milk in a bowl. Beat until thick and creamy. Remove the vanilla pod from the milk and pour the milk on to the egg mixture. Strain the mixture into a heavy based saucepan and cook, stirring, until the custard thinly coats the back of a spoon and is about the thickness of single cream. Pour into a cold jug. Serve hot or cold. The sauce thickens on cooling.
Excellent custard sauce! I made it with creamy almond milk, and it worked perfectly well. Served this with Muffin Tin Apple Pancakes. Thanks lovely for sharing this lovely custard recipe :)
Made for ZWT 8 / Family Picks for the Lively Lemon Lovelies