Egg Custard Tutorial

The Egg Custard recipe is always a success. People often question the work and wonder if it will actually work , but the truth is that it will never fail and provide a smooth creamy result always.
And as a bonus there is no double boiling or straining through a sieve , hence this will save you time and dishwashing. 

NEEDED INGREDIENTS :-

• 3 table spooncornflour
• 2 eggs
• 300ml carton of pure cream
• 1 table spoon vanilla essence/extract
• 3 table spoon caster sugar
• 500ml milk (ignore this if you prefer full cream for creamier flavour)

METHOD :-

       Whisk the eggs and cornflour together in a medium sized saucepan untill it is smooth (for no lumps) , then whisk the cream and milk.Boil the mixture over medium heat,whisking often.This should talke about 5 minuite or so.

Once it comes to boiling state the mixture then will automatically start to thicken.Keep whisking and allow to get thicken until the desired consistency e.g as of the cream is reached. You'll know when it is of the right state.

Remove from the heat and whisk sugar in vanilla .You can also serve it but cooling it down a little is the best.Remove the whisking and insert something over the custard and make sure that it is not exposed to air.This will prevent a thick skin from forming over the custard's surface.

Usage :-

     You can use the above described recipee for an easy to make custard cream and can also be used to fill shortcrust pie shells. Make sure that you cook the custard until it is quite thick , and then cover with cling wrap for allowing it to cool completely.

In a medium sized bowl whisk 200ml of pure creak until thick and then gently stir custard until it is combined. Put it in the Referigerator (the custard cream) until it is needed.