Wulf's Webden

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Custard

I think last night might have been the first time I have ever made a sweet custard without resorting to a tin of instant powder. I combined a couple of egg yolks, a couple of teaspoons of sugar and a dash of cornflour with 200ml of milk, infused with vanilla from a pod. A gentle heat, lots of stirring and, voilá, custard.

Was it worth it? I think so because it allows much better control over the ingredients. I could not tell you what comes in a tin but I can experiment with tweaking the hand-made custard to get exactly the flavour I want. I want to try again, not least because this time I need some left over so I can experiment with short-term storage and reheating. Instant custard at least lives up to its name!

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