Seriously, how hard is it to make custard??
Discussion
Kind of fancied a bit of custard to go with my pie.
So found a tub of birds in the cupboard, now I swear it used to be a case of add boiling water and stir??
But that clearly wasn't the case and it was going horribly wrong!
So I read the instructions and it said something about microwave for 6 mins
So I did but after about 2 it was exploding all over the microwave???
But here is the final result


If I'm honest it tastes more like jelly than custard
Man I need a women
So found a tub of birds in the cupboard, now I swear it used to be a case of add boiling water and stir??
But that clearly wasn't the case and it was going horribly wrong!
So I read the instructions and it said something about microwave for 6 mins
So I did but after about 2 it was exploding all over the microwave???
But here is the final result



If I'm honest it tastes more like jelly than custard

Man I need a women

Add a splash of milk to powder in saucepan, stir until smooth. Add sugar & rest of milk, apply gentle heat & stir until boiled & thick.
Or the proper way
570ml/1 pint milk
55ml/2fl oz single cream
1 vanilla pod or ½ tsp vanilla extract
4 eggs, yolks only
30g/1oz caster sugar
2 level tsp cornflour
Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.
Remove the vanilla pod
Whisk the yolks, sugar and cornflour together in a bowl until well blended.
Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
Pour the custard into a jug and serve at once.
To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.
Or the proper way
570ml/1 pint milk
55ml/2fl oz single cream
1 vanilla pod or ½ tsp vanilla extract
4 eggs, yolks only
30g/1oz caster sugar
2 level tsp cornflour
Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.
Remove the vanilla pod
Whisk the yolks, sugar and cornflour together in a bowl until well blended.
Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
Pour the custard into a jug and serve at once.
To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.
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