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Real custard sauce

Do you have favourite dislikes? Things that were better in your childhood maybe? One of mine is custard powder – given the opportunity I can’t resist boring everyone with, ‘Oh, real custard is so much better. It doesn’t take long to make at all, but it is worth the effort.’
Well, this week my family’s patience finally snapped and I was told to put up or shut up.
OK. Mild panic. So, real custard… how hard can it be? And it had better be fantastic. No pressure then.
After several hours scouring cookbooks I realise that there is an bewildering variety of recipes. Yikes. Can they all work?
Well this is the recipe I used and yes, it was so much better. And worth the effort.
Do you have a better recipe?
Preparation 5 mins
plus 15 mins standing
Cooking 15 mins
Serves 4-6
Fresh milk 300ml (½ pint)
Vanilla pod 1
Egg yolks 4
Sugar 25g (1oz)
1 Reserve 45ml (3 tbsp) milk. Place remaining milk and vanilla pod in a saucepan. Bring almost to the boil.
2 Remove from the heat and leave to stand for 15 minutes.
3 Place egg yolks, sugar and reserved milk in a bowl. Beat until thick and creamy.
4 Remove vanilla pod from milk and pour milk on to egg mixture.
5 Strain mixture into a heavy-based saucepan and cook, stirring, until custard thinly coats the back of a spoon (about the thickness of single cream).
6 Pour into a cold jug and serve. The custard thickens on cooling.
Try it and let know how you get on. Can you improve it? Click on the ‘Leave a Comment” link below.
Now you will want something to pour this delightful custard over won’t you? How about a delicious Apple & Plum Crumble from Hearty & Healthy Dairy Cookbook.

Do you have favourite dislikes? Things that were better in your childhood maybe? One of mine is custard powder – given the opportunity I can’t resist boring everyone with, ‘Oh, real custard is so much better. It doesn’t take long to make at all, but it is worth the effort.’

Making real custard sauce

Making real custard sauce

Well, this week my family’s patience finally snapped and I was told to put up or shut up.

OK. Mild panic. So, real custard… how hard can it be? And it had better be delicious. No pressure then. But after several hours scouring cookbooks I realise that there is a bewildering variety of recipes. Yikes. Can they all work?

Well, this is the recipe I used and yes, it was so much better. And worth the effort.

Preparation 5 mins
plus 15 mins standing
Cooking 15 mins
Serves 4-6

Fresh milk 300ml (½ pint)
Vanilla pod 1
Egg yolks 4
Sugar 25g (1oz)

1 Reserve 45ml (3 tbsp) milk. Place remaining milk and vanilla pod in a saucepan. Bring almost to the boil.

2 Remove from the heat and leave to stand for 15 minutes.

3 Place egg yolks, sugar and reserved milk in a bowl. Beat until thick and creamy.

4 Remove vanilla pod from milk and pour milk on to egg mixture.

5 Strain mixture into a heavy-based saucepan and cook, stirring, until custard thinly coats the back of a spoon (about the thickness of single cream).

6 Pour into a cold jug and serve. The custard thickens on cooling.

Try it and let know how you get on. Can you improve it? Do you have a better recipe? Click on the ‘Leave a Comment” link below.

Now you will want something to pour this delightful custard sauce over won’t you?
How about a delicious Apple & Plum Crumble from Hearty & Healthy Dairy Cookbook.

Emily is taking a well earned break. Today’s blog has been written by the Dairy Diary Chat administrator.

Apple and Plum Crumble

Rather than make a traditional crumble mixture using flour, here oats are used as a topping. Oats are an excellent source of soluble fibre, which helps to reduce blood cholesterol levels, and as the energy from them is released slowly, you’ll feel full for longer.
Preparation time 10 minutes
Cooking time 30 minutes
Calories per portion 185 Kcal
Fat per portion 1g
of which saturated 0.2g
Serves 4
Suitable for vegetarians + freezing
Cooking apples 450g (1lb), peeled,
cored and sliced
Plums 450g (1lb), stoned and quartered
Ground cinnamon 1 tsp
Cornflour 1 tbsp
Demerara sugar 3 tbsp
Jumbo oats 3 tbsp
Olive oil spray 2–3 bursts
1 Preheat the oven to 190°C/375°F/Gas 5. Mix together the apple slices, plums, cinnamon, cornflour and 2 tablespoons of the demerara sugar. Tip the mixture into an ovenproof dish. Drizzle with 6 tablespoons of water.
2 Sprinkle the oats over the top and then the sprinkle with the remaining sugar. Spray 2–3 bursts of oil over the top of the oats. Bake in the centre of the oven for 20–30 minutes or until the topping is a light golden colour and the apples feel tender when pierced with a skewer.
Serve with real custard sauce.
Cook’s tip
For a crunchier topping, use jumbo rolled oats or ‘traditional’-style oats, which are larger than normal rolled oats.

Rather than make a traditional crumble mixture using flour, here oats are used as a topping.
Oats are an excellent source of soluble fibre, which helps to reduce blood cholesterol levels, and as the energy from them is released slowly, you’ll feel full for longer.

Apple & Plum Crumble

Apple & Plum Crumble

Preparation time 10 minutes
Cooking time 30 minutes
Calories per portion 185 Kcal
Fat per portion 1g
of which saturated 0.2g
Serves 4
Suitable for vegetarians + freezing

Cooking apples 450g (1lb), peeled, cored and sliced
Plums 450g (1lb), stoned and quartered
Ground cinnamon 1 tsp
Cornflour 1 tbsp
Demerara sugar 3 tbsp
Jumbo oats 3 tbsp
Olive oil spray 2–3 bursts

1 Preheat the oven to 190°C/375°F/Gas 5. Mix together the apple slices, plums, cinnamon, cornflour and 2 tablespoons of the demerara sugar. Tip the mixture into an ovenproof dish. Drizzle with 6 tablespoons of water.

2 Sprinkle the oats over the top and then the sprinkle with the remaining sugar. Spray 2–3 bursts of oil over the top of the oats. Bake in the centre of the oven for 20–30 minutes or until the topping is a light golden colour and the apples feel tender when pierced with a skewer.

Serve with real custard sauce.

Cook’s tip
For a crunchier topping, use jumbo rolled oats or ‘traditional’-style oats, which are larger than normal rolled oats.

Recipe taken from Hearty & Healthy Dairy Cookbook

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