Custard It’s well worth learning how to make perfect Custard. It is so versatile and useful and is linked to many traditional puddings. This home-made Custard sauce recipe is delicious. It has a smooth, pouring consistency and creamy texture. It is great served hot or cold. Nutritional information per portion (119g): calories fat saturates sugars salt 105.6 5.4g 8% 2.0g 10% 7.4g 8% 0.2g 3% of an adult’s guideline daily amount Equipment Ingredients Weighing scales Serves 4 Measuring jug 300ml semi-skimmed milk Small saucepan 3 eggs Glass or metal mixing bowl 15g caster sugar 5ml vanilla essence LGC185 Copyright © Children’s Food Trust Dairy and egg Wooden spoon Measuring spoons Top Tips • If you want to cool the Custard quickly, sit the bowl of Custard in a larger one containing iced water. • You could use the leftover egg whites to make meringues. Look at the Let’s Get Cooking Skills chart to see which skills you have used today. Skills used: 1, 3, 4, 5, 7k, 9f, 13a, 16. www.letsgetcooking.org.uk This recipe was developed with funding from the Big Lottery Fund Custard Method 1. Heat the milk in a saucepan on a medium heat, but do not allow it to boil. 2. Separate the eggs and blend the egg yolks with the sugar in a mixing bowl. Gradually stir in the hot milk, using the wooden spoon. 3. Place the bowl over a saucepan a ¼ filled with simmering water. The water must not touch the base of the bowl. Prepare now, eat later • The Custard will keep in the fridge for up to 2 days. Cover with cling film or damp greaseproof paper laid directly onto the Custard to prevent a skin forming. Reheat over a very low heat, stirring continuously and do not allow it to boil. 4. Cook gently for 8–10 minutes, stirring constantly, until the Custard has thickened. 5. Remove from the heat and stir in the vanilla essence. Something to try next time • Try serving with any of the following: canned fruits, grapes, Satsuma segments or finely chopped apricots (approx. 100g per person). • Serve with a hot pudding – take a look at the desert recipes on our website. Look at the Let’s Get Cooking Skills chart to see which skills you have used today. www.letsgetcooking.org.uk This recipe was developed with funding from the Big Lottery Fund Skills used: 1, 5, 6, 7e, 8a, 8e, 8h, 9j, 16. Copyright © Children’s Food Trust LGC185 6. If serving warm, pour into a jug and stand in a pan of warm water until required. (It cannot be kept hot over the heat as it would become overcooked and start to curdle).
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