CUSTARD

A 'must have' for apple pies and many other dishes. Ready made custard is usually excellent but this recipe is based on how it used to be made a long time ago. It is easy to make and the only thing that could go wrong is that it might become too hot and curdle. If it does? Don't worry. Just whisk in an egg and it will return to normal.
This can be served hot or allowed to chill in the fridge. For an 'extra special' custard stir in about 150ml or 5 fl oz of double cream at the very end of the heating process.


Ingredients:
25g or 1 oz caster sugar
300ml or 10 fl oz of boiling milk
3 drops of vanilla essence
2 large egg yolks
Method:
1. Beat the egg yolks
2. In a large bowl place the sugar, vanilla essence and the beaten egg yolks and mix together.
3. Now pour in the boiling milk, whisking as you pour.
4. Put the custard into a saucepan and, over a LOW heat, stir until the right constituency is obtained. Test by putting a wooden spoon in the mixture - it should cover the back of the spoon when the spoon is lifted out. DO NOT let the mixture boil or you will end up with sweet scrambled eggs.
5. If you want to add the double cream then this is the time to do it.
6. Remove from the heat and either serve immediately or allow to cool. Once cooled it should be covered and kept in the fridge for 2 days. Do not reheat once chilled.