Averyproperenglishcustard Recipes

A VERY PROPER ENGLISH CUSTARD

A Very Proper English Custard image

A thick, rich, sweet mixture, custard can be served many ways. As a hot sauce poured over pud, a layer in Trifles, or, as it sets when cool, a tart filling.

Provided by pammyowl

Categories Dessert

Time 25m

Yield 2 1/2 cups

Number Of Ingredients 6

Ingredients

1 pint milk
2 ounces cream
4 egg yolks
1 ounce sugar
2 tablespoons cornstarch
1 teaspoon vanilla

Steps:

Bring milk and cream to a simmer slowly on low heat.
Whisk the sugar and cornstarch together, add the egg yolks, combine well.
Slowly whisk the warm milk into the egg mixture, whisking constantly. Add vanilla. Return to the saucepan and stir gently until thickened. Serve hot, or cool to use as a layer in trifles, or fill tart pans.
Tip. If using it hot, it can be kept warm in a jug set in a pan of hot water with a bit of cling film on top to prevent a skin forming.

CUSTARD BUNS

Custard Buns image

From Good Food March 09 by Candy Johnson. My little boy loves these!

Provided by melanie878

Time 30m

Yield Serves 12

Number Of Ingredients 0

Ingredients

Steps:

Heat the oven to 180C/160C fan and place 12 paper cases inoi a muffin tray.
Beat the custard powder with the butter eggs and milk, then stir in the suagr and fold in the sifted flour. Spoon into the cases.
Make for 20 mins. Leave to cool completley.
Mix the icing sugar with about 3 tbsp water to form a thick paste.

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