Custard is one of my most favourite comfort foods. Cold or hot, I couldn't be happier than when I'm slurping spoonfuls of the stuff. Our daughter has certainly followed in my footsteps and regularly takes just custard (no cake!) for her school dinner pud.
However, I very rarely make my own custard from scratch and thought that this week I'd get making some. From using several different recipes over the years, I'm sharing this one as it's pretty straight forward and works well. I actually made it with the help of the children this evening too.
4 Glenballyeamon free range eggs
5 cups of whole milk
1 cup of corn flour
1/3 cup vanilla sugar
1 tsp vanilla bean paste
Blend all the ingredients (except for the sugar) together in a saucepan then whisk continuously over a medium heat until it reaches the desired thickness. Whisk in the sugar at the very end just before serving.
I used a slightly less milk and cooked the custard for a little longer as I was serving it on its own with some sliced banana. A thicker consistency, more akin to a traditional milk pudding was required.
If you're looking for something different to the usual vanilla custard you could always infuse the milk first with your choice of herbs or spices. Tonka bean, cardamom, cinnamon and nutmeg are good ones to try.
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Fresh double vanilla custard with free range Glenballyeamon eggs.
Glenballyeamon free range eggs.