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| Vanilla Pouring Custard |
This vanilla pouring custard is wonderfully simple to make and beautifully silky. For a richer, more luxurious result, replace half the milk with pouring cream. A tiny pinch of turmeric adds a gorgeous golden hue without altering the delicate vanilla flavor.
Ingredients:
2 cups full cream milk (or 1/2 cup milk and 1/2 cup pouring cream)
1 tbsp plain flour
2 egg yolks (use the whites to make my amaretti biscuits)
1/3rd cup white sugar
1 tsp vanilla essence/extract
Small pinch of ground tumeric (optional)
Method:
Heat milk in a saucepan on medium heat, stirring occasionally, until small bubbles start forming around the edge. Remove from heat.
In a separate bowl whisk the flour, egg yolks and vanilla together to a smooth paste.
Add the sugar and whisk in a large splash of hot milk to the bowl. Add remaining milk in small quantities at a time, continuing to whisk.
Return the whisked mixture to the saucepan and add the tumeric. Cook over a medium heat as sauce comes to a simmer, 1-2 minutes. Be sure to stir or whisk until thickened to avoid lumps or the mixture catching and burning.
Try serving with my Apple and Peach Crumble
Stelle x