Custard

• milk610 g
• whole eggs250 g
• plain flour16 g
• cornflour16 g
• caster sugar100 g
• vanilla essence10 ml

1. 1

   Whisk 120 ml (1/2 cup) of the milk with the eggs.
2. 2

   Sift the flour and sugar into a medium bowl.
3. 3

   Heat the remaining milk in a pan until warm.
4. 4

   Remove from heat and gradually whisk into the egg mixture.
5. 5

   Return the custard mixture to the pan, then whisk over heat until the mixture boils and thickens. Simmer for 3 minutes.

   ⏱ 5 min
6. 6

   Stir in the vanilla essence. Remove from the heat and allow to cool, then spread into a pastry case.

Ask the AI chef

Log in to ask the AI chef about this recipe.

Ratings & reviews

No reviews yet.

Log in to leave a review.

Flopproof wins