No-Waste Custard

A really indulgent custard is usually made with real vanilla, full-fat cream and egg yolks, not the white. However, this leaves you with egg whites to use up. I call this 'no-waste' because the whole egg goes in and it's made with milk instead of cream. No buying in extra ingredients that you wouldn't already have in. Of course if you happen to have vanilla pods, cream or a use for the egg whites then you can subsitute.

In: Basic


Makes/Serves:

Ingredients

  • 400 ml Milk
  • 1 teaspoon Vanilla Extract
  • 2 Eggs
  • 2 tablespoons Caster Sugar
  • 1 tablespoon Cornflour

Method

  1. In a small dish, mix the cornflour with a small amount of water. Just enough to make it into a paste.
  2. In a larger bowl, whisk the eggs and the sugar together. Then whisk in the cornflour paste.
  3. Put the milk and vanilla extract in a saucepan and warm up slowly until hot but not simmering.
  4. Add a small amount of milk to the egg mixture and whisk. Keep whisking while you add the rest of the milk.
  5. Tip it all back into the pan and heat through slowly, stirring all the time. I tend to alternate with the whisk and a spatula to make sure there are no lumps forming and it's also not getting too frothy. The key is to be patient and it will thicken up. Use a jam thermometer to take it to 84°C and no hotter.