Monday, 5 December 2016

Egg Custard

Egg custard has been a family favourite in my family since I was a little girl.  Mum loved to make it when we were recovering from an illness.  Wind the clock forward a few decades and I've continued to make this delicious custard for Darren,  our girls and myself.  We don't wait until someone is sick though.  If we have too many eggs or milk that needs using in a hurry then egg custard is our dessert of choice.

2 eggs
600 mls of milk
2 tablespoons of sugar
2 tablespoons of cornflour

Extra 100mls of milk


Add the eggs,  milk and  sugar to a medium saucepan and whisk well to combine over a low / medium heat.

Using the extra milk in a cup,  add the cornflour and blend well until there are no lumps.  Add this mixture to the saucepan and whisk in well.

Continue whisking the ingredients and bring to a slow simmer.

Turn off the heat when the custard thickens.

NOTES -

*  Be careful that the heat isn't too high as the milk will catch on the bottom of the saucepan and burn.  That's why I like to whisk continually while it heats.

*  This recipe can be doubled if you need to use up more milk or eggs.

*  Great eaten hot or cold by itself or with fruit.




4 comments:

  1. Yum Wendy! Egg custard us a great childhood memory for me too. Thanks for the nostalgia! Mimi xxx

    ReplyDelete
  2. Mmmm, with jelly and tinned peaches! :)

    ReplyDelete
  3. Looks delicious,can you use full cream powdered milk,as i have lots of eggs as well as lots of powered milk.

    ReplyDelete
    Replies
    1. I haven't tried it with powdered milk but I'm sure it would still work.

      Delete

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