Real homemade custard is so wonderfully comforting. Give it a neat twist by whisking it to cappuccino froth and turn a homely pudding into a luxury dessert.
250ml (9fl oz) milk
250ml (9fl oz) double cream
1 vanilla pod or 1 tsp vanilla extract
6 egg yolks (or 1 egg and 2 yolks)
75-90g (2¾ - 3 oz) caster sugar
Pour the milk and cream into a non-stick saucepan. Slit the vanilla pod in half (if using) and scrape out the sticky seeds with the tip of a sharp knife. Add to the pan, with the split pod. If using vanilla extract, simply pour in.
Heat the creamy milk until on the point of boiling, cool for 10 minutes and then remove the pods.
Meanwhile, place the yolks and sugar in a heat-proof bowl and using the Dualit hand blender whiz until thick and creamy.
Return the milk to the heat and bring back to the point of boiling.
Using a wooden spoon, gradually beat the milk into the sugary egg yolks then return to the pan.
Turn the heat to low and stir the custard for a few minutes until it begins to thicken slightly and coats the back of the spoon like thin cream.
Don’t let it overheat because it will curdle. Pour through a sieve back into the bowl, cover and cool 10 – 20 minutes.
When ready to serve, whiz with the hand blender until you get a nice frothy mixture.
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