1. Pimp that custard
1. Pimp that custard (Image 1 of 5)
Egg custard is also known as creme anglaise or 'posh custard'. Whatever you call it, making fresh custard requires patience; it must be cooked slowly over a very low heat and stirred constantly. But stick with it - the silky-smooth result is simply dreamy.
To make enough custard to serve six, put 500ml full-fat milk into a heavy-based saucepan. Split a vanilla pod, scrape out the seeds and add the seeds and pod to the pan. Bring just to the boil, then remove from the heat and set aside until required.
Food the way nature intended, straight from Hugh Fearnley-Whittingstall at River Cottage..jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.
Comments