Thursday, 17 December 2009

Quick custard

Nigella has 2 recipes for custard and this is the quick foolproof custard.  Although actually i found the previous method nigella used easier, mainly because i couldn't seem to thicken the custard without putting it back on the heat.

- Heat 600ml double cream with the seeds of a vanilla pod and the empty pod until boiling point.
- Whisk together 5 egg yolks, 1 teaspoon cornflower, and 2 tablespoons sugar.
- As the cream boils, pour onto the egg mixture, whisking continously for about 10 mins until thick.

I gave up whisking after about 10 mins, and just put it back on the hob for a couple of mins, stirring constantly.  It made delicious custard (i think the double cream helps!) which went perfectly with the bakewell tart.

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