Custard

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Custard
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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