ENGLISH EGG CUSTARD FOR 2
Perfect to go with summer fruits, especially stewed rhubarb. Lovely delicate flavour. Very old recipe.
Provided by Nelly
Categories Sauces
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Beat together the egg-yolk and cornstarch in a small bowl.
- Bring the milk slowly to the boil in a non-stick pan.
- Pour on to the egg mixture, stirring steadily.
- Mix well.
- Pour the custard back into the pan and stir over a gentle heat until the mixture thickens till it will coat the back of a spoon.
- Add the vanilla essence.
- NOTE: For an extra-rich custard, stir in 2 tablespoons heavy cream with the vanilla.
Nutrition Facts : Calories 203.2, Fat 10.6, SaturatedFat 6.1, Cholesterol 125.4, Sodium 122.5, Carbohydrate 17.4, Sugar 16.6, Protein 9.6
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