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Monday, 1 April 2013

Fishfingers and Custard Day

Hey! SO, this Wednesday (3 April) is Fishfingers and Custard Day!

While fishfingers are easy to find as fishsticks here in the US, its a task to find custard. So here is a recipe from the BBC:

Real Proper Custard (This is the actual name of the recipe!)
You'll need:
  • 570ml/1 pint milk
  • 55ml/2fl oz single cream (This can be hard to find in the US. It would be sold under "light cream". It means 18% fat.
  • 1 vanilla pod or ½ tsp vanilla extract
  • 4 eggs, yolks only
  • 30g/1oz caster sugar (US: Superfine sugar. Can be made by putting white sugar in a food processor)
  • 2 level tsp cornflour (US: Cornstarch)
  1. Bring the milk, cream and vanilla pod (if using) to simmering point slowly over a low heat.
  2. Remove the vanilla pod (if using)
  3. Whisk the yolks, sugar and cornflour together in a bowl until well blended.
  4. Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
  5. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
  6. Pour the custard into a jug and serve at once.
  7. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.

And don't forget (see what I did there?)...

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