Custard for Coconut

Lifestyle Parenting, Household Affairs and Cuisine corner
1

Here’s that recipe for home made custard, the proper way. You’ll never go back to powder mix after this.

Half fill a sink with very cold water. This is your ‘insurance’ and hopefully you won’t have to use it.
Pour 500ml single cream (or equal quantities of cream and milk) into a wide heavy based pan. Throw in a split vanilla pod. Heat the cream until it’s just about to come to a boil, turn off the heat and leave to infuse for around half an hour.
Meanwhile whisk 5 egg yolks with around 5 tablespoons of sugar until its thick and creamy. Then slowly pour in the cream, beating all the while. (Make sure the cream is only slightly warm, if its too hot you’ll end up with scrambled eggs)Remove the vanilla pods.
Rinse out the pan and pour all the cream and egg mix back into it. Then cook on a slow to moderate heat for around 8-10 minutes, stirring unceasingly. If the mixture looks like its about to curdle then dunk the saucepan into the sink of water and whisk hard.
Then leave the custard to cool and either serve warm or chill.

2

Just thought I'd add, that if you've gone as far as making the custard then you've basically made home made vanilla icecream too. Just add a little extra sugar in the first instance and freeze the mixture when cool (preferably in an ice cream maker but otherwise in a plastic tub and keep mashing up the ice crystals every half hour)

If you want extra creamy thick ice cream then add some double cream to the cooled custard before you freeze it.

3

hehe shud've been custurd OF coconut ;)

4

thanks shahreen :)