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Custard

(0)
10 Min
 
portions
18 %

Carbs

15 %

Fats

4 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 600 g
Energy 890 kJ / 213 kcal 5337 kJ / 1277 kcal
Sat. fat 9 g 53 g
Unsat. fat 5 g 26 g
Fibre 0 g 0 g
Salt 45 mg 270 mg
Units:
 
  • 243 ml
    Fresh whole milk
  • 395 ml
    Double cream
  • 90 g
    White caster sugar
  • 60 g
    Egg
  • 600 g
    Total recipe weight

Equipment

1 x Sauce pans , 1 x Whisk , 1 x Mixing Bowl
Method

Preparation time

0 Min

Cooking time

10 Min

1

Rince a sauce pan with water, add the milk and the double cream and slowly bring to a boil on medium heat.

2

Lightly whisk the egg in the mixing bowl and mix sugar with the egg.

3

When the milk has just started to boil turn the heat low and add 1/4 of the milk to the sugar and egg mixture. Keep whisking while you do this.

4

When the egg and the sugar have been completely absorbed by the milk, add the rest of the milk, mix it well and pour it back into the saucepan.

5

Gently heat the sauce pan and keep stirring with the whisk.

6

The custard is ready when it is thick enough to stick to a spoon and it passes the line test. ( you draw line on the spoon with custard, the line should remain in place and not start dripping off the spoon)

7

Serve the custard hot or cold

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