Happy Christmas and Happy Hanukkah to all our readers!
Ever since I was child this day has had one important feature for me and it wasn't the new clothes and presents nor the presence of family and cousins. For as long as I can remember this day has meant that I get to eat my favourite pudding: steamed pudding and homemade custard. Over the years I've grown with the tradition. I hope you have a lovely day and that you enjoy this custard recipe.
Preparation: 10 minutes
500 ml full cream milk
1 Tbs vanilla essence
4 large egg yolks
4 Tbs castor sugar
1. Warm the milk with the vanilla essence and switch heat off before it comes to the boil.
2. Beat the eggs with the sugar and place into a large bowl. Pour some of the hot milk over the egg yolks whisking vigorously. (This helps prevent the eggs getting scrambled once added to the warm milk in the pot)
3. To further prepare he egg mixture for the milk make double boiler by, placing the bowl over a pot boiling water (bottom of bowl must not touch the water in the pot) and warm it up.
4. Add into the walk milk and vanilla essence on the stove and stir over gentle heat until the mixture thickens sufficiently to coat the back of a spoon. This will take +- 15 minutes. Patience and continuous stirring are key here also do not over-heat or it will curdle.
Tip: More egg yolks make the custard thicker...
You can chill to serve if that' how you like it, I prefer mine to be warm when I eat it with my steamed pudding.
PS: the people over at food24 made a visual guide it lives here.