Over the weekend I got a head start on all the food we will be needing for Christmas Eve and Christmas Day, I wrote out the list here and I am glad to say it's all done except for the actual Sticky Ginger pudding which will easily come together on Christmas morning.
Now on with the easiest and foolproof Vanilla Custard you'll ever make.
Ingredients for Home Made Vanilla Custard, clockwise from right-
1 cup each of milk and cream, 4 egg yolks, at room temperature, 1/3 cup caster sugar, 1 tablespoon cornflour, 1 teaspoon vanilla essence and one vanilla bean, split (I make my own vanilla essence so I used one from the bottle) it is totally fine not to use a vanilla bean just increase the essence to 1 tablespoon
In a medium bowl add the egg yolks, caster sugar and cornflour
Whisk until light and creamy
Warm the milk, cream and split vanilla pod, if using, through on medium heat until small bubbles start to form around the edge of the saucepan. It is important not to let the milk and cream mixture to boil. You want a low simmer
Now add the milk and cream mixture to the egg yolk mixture, whisking the whole time
Add the custard mixture back to the saucepan and again on medium-low heat, bring it to a gentle simmer, whisking the whole time, until it is thickened about 10 to 15 minutes
The custard is ready when you can draw a line across the back of a spoon and there are no drips
Pour and scrape into a jug, scrunch a piece of baking paper and wet it slightly, press it to the top of the custard, this will prevent a skin from forming
Silky smooth and rich Vanilla Custard
Use this splendid custard hot or cold, it is quite thick but still pourable when cold. This custard will be served along with the Sticky Ginger Pudding on Christmas Day.
Have a lovely Christmas Eve
🎄Fi
One Year Ago-Sunny Side Up Sunday
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