INGREDIENTS

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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