Custard Sauce Recipe
Custard Sauce Recipe with Milk, Sugar, Lemon Peel, Nutmeg, Eggs and Cornflour
INGREDIENTS
3/4 pint (425ml) Milk
2 level tablespoons Castor Sugar
1 strip of Lemon Peel & pinch of Nutmeg or 1 teaspoon Vanilla Sugar
2 Eggs
2 teaspoons Cornflour mixed with 4 tablespoons Milk
METHOD
Heat the Milk and Sugar in a saucepan together with the Lemon Peel & Nutmeg or the Vanilla Sugar. Stir in the Cornflour dissolved in Milk. When the Milk comes to the boil simmer for 1 minute, stirring. Remove it from the heat and allow to cool for 30 seconds.
Pour this on to the Egg mixture whisking all the time. Pour back into the same saucepan through a sieve to remove the Lemon Peel and any bits of Egg.
Place this pan in another larger pan with 1/2 inch (2 cm) water in the bottom, which will act as a 'Bain Marie' and prevent the custard from curdling. Heat gently, stirring frequently and allow to thicken until the mixture coats the back of the spoon. This can take as long as 45 minutes if one is being ultra cautious and keeping the heat very low.
Serve hot in a tall jug (a wide one with allow a skin to form on the top).
Based on the Custard Sauce Recipe in:
British Cooking
by Caroline Conran (Treasure Press 1978).