DESSERTS: Custard, even though not served often in North America, is very popular in the UK, to go with baked fruits and puddings as desserts. Here is my version of it.

CUSTARD SAUCE & CUSTARD CREAM:

 

 

 

3 egg yolks                                         

2 cup of milk

¼ cup sugar                                        

1 tsp cornstarch****

½ tsp vanilla extract

 

 

 

Mix egg yolks, sugar and cornstarch together in a heavy saucepan. Scald milk until very hot either on stove top or in microwave on high for 2-3 minutes. Pour a small amount of hot milk into the egg yolk mixture and use a wire whisk to mix in well. Pour in the rest of hot milk.

 

Set saucepan over medium to medium-high heat and cook custard, stirring with a wooden spoon, until mixture is thickened and coming to a boil. Reduce heat further to allow custard to bubble for a few minutes; then remove from heat. Strain into a bowl and add vanilla extract. Cool custard, covering the top with clear plastic wrap to prevent skin forming.

 

Serve with puddings or pies as desired

 

 

****To make a firmer custard--to use in trifle--use 1 tbsp of cornstarch & make sure custard comes to a full boil to thicken sufficiently.****.