Recipe by cookingpompom
Okay so I grew up with real custard (no powder). This is my Mum's recipe and I make it for my kids. Serve warm, never hot. To make it interesting add some rum essence for Christmas.
Top Review by streips
I haven't tried the recipe, but to the reviewers who complained about there being just liquid or the dish overcooking instantly, the secret is to add a little bit of the hot milk to the egg mixture and stir it well first just to start the tempering, and then add the egg mixture to the rest of the milk. I hope that helps.
Directions See How It's Made
- In a bowl beat the yolks and cornflour by hand with a whisk until well combined.
- Heat the milk and the vanilla in a heavy based saucepan.
- Add the yolk mixture and the sugar.
- Stir constantly (in a figure 8 to get all the sides) over a medium-low heat for about 10 minutes OR until it is thick and coats the back of the spoon. Never let it boil as the bottom of the pan will burn and all you will taste is burnt custard.
- Rest for 10 minutes and serve warm.