Im making apple&clove pie..but how do you make british custard.?!
Im making apple&clove pie..but how do you make british custard.?
im cornish-american,I would serve ice cream,but my pop like custard, help....do you make it with cream.......ive this old recipe book but there's nothing about custard is it like bruliea?
Answers: It is a bit like brule - try this recipe:
Ingredients
570ml/1 pint milk
55ml/2fl oz single cream
1 vanilla pod or ? tsp vanilla extract
4 eggs, yolks only
30g/1oz caster sugar
2 level tsp cornflour
Method
1. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.
2. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).
3. Whisk the yolks, sugar and cornflour together in a bowl until well blended.
4. Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
5. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
6. Pour the custard into a jug and serve at once.
7. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming. or if it looks too difficult, go to the local shop and you can buy it in a tin. job done
<(((>< Use Birds instant packet, or Ambrose tinned it's far easier, even I don't get lumps in that!!!!!!!!!! INGREDIENTS
3 cups milk, divided
1/4 cup cornstarch
1/2 cup white sugar
1 teaspoon vanilla extract (optional)
2 cinnamon sticks
1 lemon peel, cut into strips
1 pinch ground cinnamon
3 ounces shaved semisweet chocolate, for garnish
DIRECTIONS
Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving Don't waste your time with old recipes. Go to your local grocery shop and purchase a 3 pack of Bird's Custard.
Open one packet and tip contents into a jug. Boil a kettle of water, allow to go off the boil for a few minutes.
Follow the instructions on the packet as to how much water is required. Stir and there you are Fresh British Custard.