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Use up your old eggs to make this delicious custard to pour over warm desserts.
WORDS & PHOTOGRAPHY JANE SMITH
VANILLA CUSTARD
Makes about 500ml
6 egg yolks
2 tablespoons cornflour
1 teaspoon vanilla extract
1/3 cup (75g) caster sugar
300ml cream
300ml milk
1. Put egg yolks in a heatproof mixing bowl and whisk to combine. Add the cornflour, vanilla and sugar and whisk until smooth.
2. Put the cream and milk in a medium saucepan over low heat and bring to a very gentle simmer. Remove from the heat. Gradually whisk the warm cream mixture into the egg yolk mixture in the bowl until smooth.
3. Clean the saucepan. Return the custard mixture to the clean saucepan. Cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon. Watch carefully, as the custard will thicken quickly.
4. Serve warm immediately. If you would like to serve the custard cold or you have any leftovers, transfer it to a bowl and lay plastic wrap on the surface to prevent a skin forming. Refrigerate for up to 2 days.
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