Proper custard……..not a tin of Bird’s in sight, or you can turn it into ice cream, fabulous with my Pear and Frangipane Tart.
1 vanilla pod
½ teaspoon ground cardamom
4 egg yolks
75g caster sugar
250ml double cream (to make ice cream)
- 1Place the milk in a saucepan, scrape the vanilla seeds into it, add the ground cardamom and set it over a low heat, bring to the boil and immediately take off the heat – this is called ‘scalding’ the milk, it gives it a deeper flavour.
- Whisk the egg yolks and sugar together until thick and the whisk leaves a trail when lifted out. Transfer to a saucepan.
- Gently heat the egg yolks and sugar adding the milk gradually and whisking constantly, keep whisking until the mixture thickens and coats the back of a wooden spoon DO NOT LET IT BOIL (if it boils it will curdle and to get it back you will have to plunge the pan into a sink of cold water and whisk for 5-10 minutes until it becomes smooth again) – you have made Crème Anglaise.
- To turn it into ice cream allow the mixture to cool, add the double cream and chill for at least 2 hours then churn in an ice cream maker.