ENGLISH EGG CUSTARD FOR 2

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English Egg Custard for 2 image

Perfect to go with summer fruits, especially stewed rhubarb. Lovely delicate flavour. Very old recipe.

Provided by Nelly

Categories     Sauces

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

1 egg yolk
2 teaspoons fine sugar
1/2 teaspoon cornstarch
1/4 pint creamy milk
2 drops vanilla essence (the real thing)

Steps:

  • Beat together the egg-yolk and cornstarch in a small bowl.
  • Bring the milk slowly to the boil in a non-stick pan.
  • Pour on to the egg mixture, stirring steadily.
  • Mix well.
  • Pour the custard back into the pan and stir over a gentle heat until the mixture thickens till it will coat the back of a spoon.
  • Add the vanilla essence.
  • NOTE: For an extra-rich custard, stir in 2 tablespoons heavy cream with the vanilla.

Nutrition Facts : Calories 203.2, Fat 10.6, SaturatedFat 6.1, Cholesterol 125.4, Sodium 122.5, Carbohydrate 17.4, Sugar 16.6, Protein 9.6

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