Does anything say comfort more than warm homemade custard? Sure but for this post let’s say that custard is the pinnacle of sweet comfort food goodness. Sure there is the need to stand and stir and yes there is the mild anxiety you could end up with a big vat of scrambled eggs, but really, when you’re running the finger around the edge of the emptied saucepan you know it is all worth it.
Now some of you die hard foodies will baulk at this recipe, claiming it is not real custard due to the presence of cornflour, but you know what? I don’t care. I can whip this up toot sweet and watch my kids swoon and that makes the occasional shortcut worthwhile.
This is yet another Bill Granger recipe. What can I say, the shiny happy man can cook.
- 300ml milk
- 300ml cream
- 6 egg yolks
- 4 tbsp sugar
- 4 tsp cornflour
- 2 tsp vanilla
- Bring the milk and cream barely to the boil
- In a separate dish whisk the yolks with everything else
- Pour the milk and cream into the yolk mixture, stirring constantly
- Return it all to the saucepan and stir over a low heat for about 10 minutes.