Since my sister is apparently allergic to google, or to reading the cook book at Mum’s house, I figured I’d publish the rich custard recipe I use here, so she can stop asking me how to make it. Sis, if you don’t print this out and keep it somewhere, I reserve the right to feed you 10 litres of rich custard through a funnel in your nose.
3 egg yolks
1/2 – 3/4 tea spoon cornflour
2 table spoons caster sugar
150ml double cream *
Combine 3 table spoons milk, the cornflour, sugar and egg yolks. Mix well.
In a seperate pan, heat the milk and cream until simmering. Remove from heat and allow to cool for about 10 minutes. At this point, you can add a vanilla pod to infuse (or cheat like I do and use a couple of drops of vanilla essence).
Strain the milk and cream mixture over the egg mixture. Ensure milk and cream has cooled enough at this point, otherwise you will curdle it, and get a strange texture to your custard.
Return everything to the pan, and heat at a low temperature, stirring all the while, until mixture thickens to the consistency you like. This will take somewhere between 6-8 minutes.
* You can just use 300ml milk instead of cream, if you want a slightly healthier alternative.
I got the original recipe for this from The Cooking Book, which is still my kitchen bible even now. I would recommend it for all skill levels in the kitchen.