How To Make Vanilla Custard

Vanilla Custard Recipe. Creamy Vanilla Custard flavoured with coffee, rum or chocolate. Can be served with a variety of tasty desserts. Experience our Vanilla Custard recipe.
Step 1: You will need
* 6 egg yolks
* 100 g sugar
* 230 ml milk
* 230 ml cream
* 1 vanilla pod
* 2 bowls
* 1 saucepan
* 1 whisk
* 1 wooden spoon
* 1 sieve
* 1 cutting board
* 1 knife

Step 2: Prepare the vanilla pod
Begin by cutting the vanilla pod lengthwise without cutting it all the way through. Next, scrape the pulp from the inside and put both the pod and the pulp into a pan.

Step 3: Warm the milk and cream
Now place the pan over a medium heat adding the cream and milk, being careful not to let it boil. Allow it come to a slow simmer and then immediately remove it from heat.

Step 4: Blend the yolks and sugar
In a bowl mix the yolk and sugar together with the whisk, blending well until the mixture turns pale.

Step 5: "Temper" the yolks
While continuing to whisk the yolk and the sugar, slowly add some of the milk into the bowl a little at a time. This action is called “tempering.”

It is done to slowly bring the temperature of the egg mixture up to the temperature of the milk without cooking the eggs. When the eggs are tempered, add them to the milk. Mix together gently without creating a foam.

Step 6: Cook the custard
Place the mixture over a medium heat while slowly stirring using the wooden spoon. Be sure to scrape the spoon along the bottom of the pan so that the custard does not stick and overcook.

Continue to cook until the mixture begins to thicken. The sauce is thick enough when you can draw a line along the surface of the spoon with your finger and the line remains visible.

VIDEOJUG TIP:
The custard should never be allowed to come to a boil. The moment it begins to thicken, remove from the heat. If it overcooks the custard will curdle and you'll have to start again!

Step 7: Strain the custard
After removing the custard from the heat, immediately pour it through a sieve and strain. It needs to have a smooth but slightly clingy consistency.

Step 8: Serve
Serve your custard with fresh berries or any puddings and serve it either hot or cold.

VIDEOJUG TIP:
The custard can be flavoured by adding: Instant coffee (add to milk and cream as it comes to a simmer); Rum (add in at the end of cooking along with 2 Tbsp of coconut milk); or Chocolate (add about 75 g. just before straining the custard).

Custards, Jams, Curds & Coulis:
How To Make Vanilla Custard

How To Make Traditional Mince Pies

Traditional Mince Pies Recipe. Mince pies at their very best. Delicious served cold or hot with a splash of cream. Simply irresistible! Sample our Traditional Mince Pies recipe.
Step 1: You will need ..
* 680 g ready-to-roll shortcrust pastry
* 450 g sweet mince meat
* 1 egg beaten, to glaze
* a handful of flour for dusting
* 2 tbsp water
* 1 rolling pin
* 1 8cm/3.1 inch pastry cutter
* 1 7cm/ 2.7 inch pastry cutter
* 1 bun tin
* 1 pastry brush
* 1 spoon

tep 2: Preheat the oven

Set the oven to 200ºC (390ºF/ gas mark 6).

Step 3: Roll the pastry

Sprinkle your working surface with flour. Place the pastry in it and also dust with flour. Start to roll the pastry out, turn it over and continue rolling until it is rolled into a thin sheet.

Step 4: Prepare the pastry cups

Take the bigger 8cm cutter and cut out 12 pastry disks for your mince pies.

Place each of the pastry disk into the bun tin gently press down into the bottom to create a cup.

Step 5: Fill with mincemeat

Add a spoonful of mincemeat to each of the cups.

Step 6: Re-roll the pastry

Take the excess pastry, left over from making the mince pie cups and roll it into a ball. Sprinkle the work surface once more with flour and re-roll it in preparation for making the lids for the mince pies.

Step 7: Make the lids

Take the smaller 7cm pastry cutter and cut out 12 lids from the sheet of pastry.

Step 8: Finish the lids

Taking a lid, brush with a little water around the edges and place it wet side down on top of the open mince pie. Gently push down the edges with your fingers to seal.

With your pastry brush generously coat the lids with the egg wash. They are now ready to bake .

Step 9: Bake

Place your bun tin in the middle of the oven and bake for 20 minutes. Remove after this time when golden brown.

Step 10: Serve

Dust with a little icing sugar for that finishing touch and serve hot or cold over the Christmas holidays. Merry Christmas!