I am so bereft of any culinary pride that I have never (except when making bread and butter pudding and it’s kind of just part of the rest of the recipe) made my own custard from scratch. And see fit to publicise it on the interweb. Pathetic. Tonight, on a high from a three and a half hour lunch with NO CHILDREN I blithely offered Small Z custard for desert…while remembering as my lips spoke the fateful words that I’d used my (Expiry: 07/2009) packet up three weeks ago…
Such has been my flurry of baking and such has been M’s reliance on eggs as a Dadda-dinner food group – that we had TWO eggs. TWO. Just like things used to be BC (Before Chickens). We googled fruitlessly for ten minutes looking for custard recipes that did not require four egg yolks and a dusting of unicorn horn.
Finally, just avoiding a meltdown, we found this…and if you like your custard powder – this is an exact replica….I have dumbed it down even further and it is awesome.
3 tablespoons cornflour
3 cups milk
3 tablespoons sugar, or to taste
1 teaspoon vanilla
Whisk the lot in a saucepan until smooth.
Continue whisking on stove top until custard becomes thick and creamy.
To my despair, neither Small would team their excellent custard with my much proffered rhubarb – peasants – instead requesting and receiving stewed apple (called, in our house, nunga).