This is simply a sort of creme patissiere or custard, but whatever its official name, it tastes perfect with a steamed pud.
ingredients
- 3 egg yolks
- 3 tbs caster sugar
- 1tbsp cornflour
- 500ml milk
- The seeds from one vanilla pod, or 1tsp vanilla extract
method
- In a bowl whisk together the egg yolks, sugar and flour.
- Place the milk along with the vanilla into a saucepan over medium heat, and slowly allow the milk to just come to a boil. Remove immediately from the heat and pour slowly into the eggy mixture, whisking constantly and vigorously. Place the mixture back into the saucepan and reheat for 2 minutes, whisking constantly, until the sauce thickens enough the coat the back of a wooden spoon.
- Refrigerate with cling film pressed right to the surface of the custard to prevent a skin. Use cold, or reheat in the microwave to pour over your pud.
Tip: for a cleansing hit, add the zest of one lemon to the egg yolks, sugar and flour, omitting the vanilla.
