|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|
243 mlFresh whole milk
395 mlDouble cream
90 gWhite caster sugar
600 gTotal recipe weight
Rince a sauce pan with water, add the milk and the double cream and slowly bring to a boil on medium heat.
Lightly whisk the egg in the mixing bowl and mix sugar with the egg.
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.
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.
Gently heat the sauce pan and keep stirring with the whisk.
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)
Serve the custard hot or cold