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Thick custard recipe and books

So you would like to know how to make Thick custard recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


thick custard

300m1 full fat milk
200m1 single cream
2 tsp vanilla extract
6 medium egg yolks
100g caster sugar
3 level tbsp comflour

Put the mill: cream and vanilla extract into a pan and bring up to the barest of murmurs it mustn`t boil.
While the milk is warming use a wire whisk to beat the egg yolks with the caster sugar in a heatproof bowl then mix the cornflour with 4 tbsp of cold water and beat this into the sweetened egg. Next slowly beat the hot vanilla milk into the egg mix then return the custard to the saucepan.
Set the pan over a gentle heat and cook for about 5 minutes stirring and scraping the bottom to avoid the custard catching. Don`t allow the custard to get too hot and bubbly otherwise you run the risk of scrambling the eggs.
Once the flour has cooked out and the mixture has thickened remove from the heat. Serve hot or cold.

I like thick custard but if you want to make creme arrglar`se the thin French custard then omit the cornflour and replace the vanilla extract with a split vanilla pod fishing it out before serving. Creme anglaise is a good substitute for cream and is best eaten cold. You can vary the milk to cream ratio: 300m1 cream to 200m1 milk will obviously give a richer custard.

Makes more than 500rnl




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We truly hope you will like this American recipe, and enjoy your tasty Thick custard recepie. Check out these great recipe books and learn how to make Thick custard!
View Recipe Books - Thick Recipe


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