Recipe Book

A collection of recipes, both original and classic.
If you can't find a specific recipe, feel free to request one and we'll see what we can do.


1. Custard


570ml/1 pint milk

55ml/2fl oz single cream

 ½ tsp vanilla extract

4 eggs, yolks only

30g/1oz caster sugar

2 level tsp cornflour




Bring the milk and cream to simmering point slowly over a low heat.

Whisk the yolks, sugar and cornflour together in a bowl until well blended.

Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a hand whisk.

Return to the pan, add vanilla extract, and over a low heat gently stir with a wooden spatula until thickened.

Pour the custard into a jug and serve at once.

To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.

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