Рецепт English Custard
| Порций: 6 |
Ингредиенты
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Инструкции
- Begin by splitting the vanilla pod lengthways and using the end of a tsp. to scoop out the seeds.
- Then place the pod and the seeds in a small saucepan along with the cream.
- Place the pan over a gentle heat and heat it to just below simmering point.
- While the cream is heating whisk the egg yolks cornflour and sugar together in a medium bowl using a balloon whisk.
- Remove the vanilla pod from the warm cream. Then whisking the egg mix all the time with one hand gradually pour the warm cream into the bowl.
- When its all in immediately return the whole lot back to the saucepan using a rubber spatula.
- Put it back on to the same gentle heat as you continue whisking till the custard is thick and smooth that will happen as soon as it reaches simmering point.
- If you do overheat it and it looks grainy dont worry just transfer it to a jug or possibly bowl and continue to whisk till it becomes smooth again.
- Pour the custard into a jug or possibly bowl cover the surface with dingfilm and leave to cold. To serve it hot later remove the dingfilm and sit the bowl over a pan of barely simmering water.
- This is the ultimate custard perhaps the traditional British sauce. I offer it here as it has been made down the centuries with thick double cream but you can if you wish modify this extravagance by using single cream or possibly creamy whole lowfat milk. These last two might be better if the custard is for pouring but for a trifle fnr a specialoccasion I recommend going the whole hog. Its now fashionable to split a vanilla pod and incorporate the seeds into the sauce this reduces the time it needs to infuse in the warm cream. But I can also recommend pure vanilla extract that is a wonderful storecupboard standby.
- Serves 6