This is a truly delicious custard and quite simple to make. It is delicious served over fresh berries for dessert but of course the perfect Christmas pudding partner.Your guests will think you've become a MasterChef!
Ingredients
4 egg yolks
4 egg yolks
A thin strip of lemon rind (one length with the potato peeler)
¼ cup sugar (can use raw sugar)
1 ¾ cups milk
¼ cup cream
1tspn cornflour mixed with 2 tblspns extra milk
1 tspn vanilla essence
Method
Whisk egg yolks with sugar in a bowl. Heat milk, cream, lemon peel slowly then add cornflour and stir constantly until boiling. Remove from heat, discard peel (I usually leave in till the end) then whisk into the bowl containing yolks and sugar. Return to the saucepan and cook over a very low heat, stirring with a a wooden spoon in a figure eight movement until custard leaves the trace of your finger on spoon. Pour into jug and add vanilla. Custard will thicken more when chilled or serve warm with pudding.
Whisk egg yolks with sugar in a bowl. Heat milk, cream, lemon peel slowly then add cornflour and stir constantly until boiling. Remove from heat, discard peel (I usually leave in till the end) then whisk into the bowl containing yolks and sugar. Return to the saucepan and cook over a very low heat, stirring with a a wooden spoon in a figure eight movement until custard leaves the trace of your finger on spoon. Pour into jug and add vanilla. Custard will thicken more when chilled or serve warm with pudding.
