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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. 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

This is an easy recipe 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.