| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 2bl | 1 | servings | |
INGREDIENTS
| 2 | c | Milk |
| 2 | tb | Sugar; up to 3 |
| 1 | Thin strip lemon peel; (optional) | |
| 2 | tb | Custard powder |
| Extra 1/4 cup milk | ||
| 2 | Egg yolks | |
| 1 | ts | Vanilla essence |
INSTRUCTIONS
Put milk and sugar into a saucepan with lemon peel. Bring to the boil. Meanwhile, mix custard powder and extra milk together in a small basin to smooth out any lumps. Add to the milk and stir constantly until the custard boils and thickens. Mix egg yolks and vanilla in basin. Tip a little hot custard onto yolks, whisk quickly then pour back into the saucepan. Return to a very low heat and stir for a minute or so without boiling to cook yolks (heat of custard is usually sufficient). Remove peel and serve hot with steamed puddings, etc. If serving cold, pour into a basin and cover tightly with plastic (put right down onto surface to prevent a skin forming) and refrigerate. When chilled this custard thickens to the consistency of softly whipped cream. Thin with a little pouring cream if necessary. Banana Custard: Make up basic recipe for custard. Slice one large or two medium bananas into a basin, pour over hot custard, making sure the bananas are completely covered. Cover and chill before serving. Best served within a few hours as bananas have a short life in the refrigerator. Converted by MC_Buster. Per serving: 519 Calories (kcal); 27g Total Fat; (45% calories from fat); 22g Protein; 49g Carbohydrate; 492mg Cholesterol; 254mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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