DISH NAME : CUSTARD (WITH EGG)

Preparation Time : 15 minutes

Cooking Time : 25 minutes

Description

Custard is a mixture of milk/ cream eggs and cornflour. The thickner, cornflour is increased to make a thick sauce, which is then referred to as pastry cream. If the thickner is reduced, then the custard sauce is known as creme anglaise. custard is either cooked on a pan on a very slow heat or cooked in a double boiler or bain marie. Over cooking or high heat leads to scrambled egg yolks in custard.

Note

1) This custard is of medium thickness, if you want a thicker sauce increase cornflour by half table spoon.
2) The cream used here is dairy cream and not non dairy whipping cream. If you cant find double cream (with 35 percent fat), use a cream with lower fat content. I used Amul fresh cream.
3) Try to use whole milk which is thick rather than skimmed milk.
4) When cooking and while mixing both the mixes together ensure no lumps are formed.

Method

1) Lightly whisk yolks, add cornflour and sugar to the yolks and mix well ensuring no lumps are formed. Keep aside.
2) Mix cream and milk together and bring to a simmer, till bubbles form on the sides of the pan. Remove from fire.
3) Whisking the egg yolk mixture thoroughly, pour the hot milk into the yolk sugar mix. Whisk constantly or egg yolks will scramble.
4) Pour the mixture into a pan. Keep on a very low heat or on bain marie and cook stirring continuosly with a wooden spoon till custard thickens. My custard thickened in 15 minutes.

Serving Suggestions

Serve as pouring custard on cakes etc. Can also be used with fruits to make a fruit salad.