A Very Proper English Custard Food

A VERY PROPER ENGLISH CUSTARD

A Very Proper English Custard image

A thick, rich, sweet mixture, custard can be served many ways. As a hot sauce poured over pud, a layer in Trifles, or, as it sets when cool, a tart filling.

Provided by pammyowl

Categories Dessert

Time 25m

Yield 2 1/2 cups

Number Of Ingredients 6

Ingredients

1 pint milk
2 ounces cream
4 egg yolks
1 ounce sugar
2 tablespoons cornstarch
1 teaspoon vanilla

Steps:

Bring milk and cream to a simmer slowly on low heat.
Whisk the sugar and cornstarch together, add the egg yolks, combine well.
Slowly whisk the warm milk into the egg mixture, whisking constantly. Add vanilla. Return to the saucepan and stir gently until thickened. Serve hot, or cool to use as a layer in trifles, or fill tart pans.
Tip. If using it hot, it can be kept warm in a jug set in a pan of hot water with a bit of cling film on top to prevent a skin forming.

HOMEMADE ENGLISH CUSTARD

Homemade English Custard image

Make and share this Homemade English Custard recipe from Food.com.

Provided by Kate in Katoomba

Categories Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

250 ml milk
150 ml double cream
2 free range egg yolks
50 g caster sugar (I like to use vanilla sugar)

Steps:

Put the milk and cream in a saucepan and bring slowly to the boil.
Meanwhile whisk together the egg yolks and sugar until pale and creamy.
As soon as the milk and cream mixture comes to the boil, pour onto the egg mixture and beat well.
Return to the pan and place over a very gentle heat (or in a basin over a pan of simmering water) and stir continuously until the custard has thickened. Serve hot.
should you need to keep the custard warm, lay a piece of greaseproof paper on the surface to stop a skin forming.

ENGLISH TRIFLE

English Trifle image

This dessert recipe came from a friend from England, Gill Overfelt. She is one of the best people in the world (an angel in disguise!). It is delicious and elegant looking layered in a trifle bowl or individual dessert glasses.

Provided by Teri

Categories World Cuisine Recipes European UK and Ireland English

Yield 14

Number Of Ingredients 11

Ingredients

2 (8 or 9 inch) white cake layers, baked and cooled
2 pints fresh strawberries
¼ cup white sugar
1 pint fresh blueberries
2 bananas
¼ cup orange juice
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 cup heavy whipping cream
¼ cup blanched slivered almonds
12 maraschino cherries

Steps:

Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.

Nutrition Facts : Calories 633.1 calories, Carbohydrate 98.4 g, Cholesterol 28.6 mg, Fat 24 g, Fiber 3.3 g, Protein 9.5 g, SaturatedFat 8.6 g, Sodium 537.2 mg, Sugar 62.8 g

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