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Custard

Sophie Grigson from Market Kitchen
Sophie Grigson shares the secret of making the perfect custard

Custard

Method

1. Whisk the egg yolks lightly in a bowl.

2. Put the milk and cream into a pan with the sugar and your chosen flavouring. Bring gently up to the boil, then pour onto the egg yolks, whisking constantly.

3. Return the mixture to the pan, set over a very gentle heat. Stir constantly until the custard thickens enough just to coast the back of the spoon and no more. Pull straight off the heat and strain into a cool bowl. Serve hot, warm or cold.

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Prep: 5 min
Cook: 10 min

Ingredients
5 egg yolks
300ml Milk
300ml single cream
2 tbsp caster sugar
3 sprigs sweet cicely, or 2 Bay leaves, a cinnamon stick or a vanilla pod, slit open