Vanilla Custard

This was made to go with the Spotted *ahem* in the last post.

Ok, ok, I'm no prude ... Spotted Dick, it was. You should have read what Veronica of Quay Po Cooks commented and a suggested name ... hilarious!

I think ... no, scrap that .... I'm definitely happier with the custard than the pudding. But there will be another post on the pudding soon. I won't give up til I get it right.

This is a no-fail recipe (can't say the same for the blinking pudding) and so simple to make and a very versatile topping to any dessert. Any leftovers and you can even turn it into a french-styled vanilla custard ice cream.

This makes a good 1 cup-and-a-bit of runny / pouring custard.

Feel free to double the recipe.

Check out those lovely specks of vanilla seeds!

INGREDIENTS

250 ml whole milk

150 ml cream

3 egg yolks

40 g sugar

1 vanilla pod

METHOD

In a saucepan, combine milk, cream and whole vanilla pod.

Bring to almost boiling and reduce heat to simmer for 10 mins.

Remove from heat.

In a separate bowl, whip egg yolks and sugar until pale in color.

Remove vanilla pod from milk and set aside.

Add hot milk to egg yolk mixture, a little at a time, whisking continuously as you go along.

Once all the milk has been incorporated, pour mixture back into the saucepan.

Split the vanilla bean into half lengthways, scrape the seeds and add it to the egg mixture.

On medium heat, keep stirring until custard is thick enough to coat the back of a spoon.

Remove from heat.

Serve with your favorite dessert.

*Note: Custard will thicken a little more while cooling.

For a slightly thicker custard, heat a little longer but be careful as it may curdle.