4. Patience, patience
4. Patience, patience (Image 4 of 5)
Test custard by running a finger through the custard on the spoon: if it leaves a straight, clear line, it’s ready. A fresh egg custard thickens only to something akin to fresh pouring double cream.
Here's the really important bit
Boiling point is the enemy once you have added the eggs, so always keep the temperature of the custard just below the boil. If it boils, the eggs will begin to separate. There's still a chance you can save the custard, if this happens, by quickly straining the egg mixture through a sieve into a blender and whizzing it until it is smooth. You can then reheat it with a little blended cornflour and milk to help it stabilise, but if this works will depend on how far it has curdled.
One final tip for non-purists - you can whisk a pinch of cornflour into the eggs and sugar before you start, which helps the custard stabilise as it cooks.
Food the way nature intended, straight from Hugh Fearnley-Whittingstall at River Cottage..jpg)
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