Famous across the world as "sauce anglais"- real custard is the only accompaniment for puddings (hot or cold).
1pt milk (500 ml)
2 eggs or 4 yolks
1 tablespoonful of sugar
Flavouring to taste (vanilla pods, sherry, whisky etc)
Method
Heat the milk to just below boiling. Beat the eggs and sugar together slightly, and pour on the hot milk, stirring well. Cook over boiling water until the custard coats the back of the wooden spoon used for stirring. Stir frequently to keep the custard smooth. Flavour to taste (e.g. vanilla pods) and serve hot or cold.
NB Care must be taken to remove from the heat as soon as it is cooked because overcooking can cause curdling.
Comment
Custard is most frequently used as the hot accompaniment for hot or cold puddings. It is also delicious cold either on its own, as a layer in puddings such as trifle, or with fruit.
Page Created: 23rd November 2000