English Egg Custard for 2

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READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat together the egg-yolk and cornstarch in a small bowl.
  • Bring the milk slowly to the boil in a non-stick pan.
  • Pour on to the egg mixture, stirring steadily.
  • Mix well.
  • 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.
  • Add the vanilla essence.
  • NOTE: For an extra-rich custard, stir in 2 tablespoons heavy cream with the vanilla.
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