Cornish Custard Cream
"A rich and traditional English dessert, which should be served very cold. Posted for ZWT6"
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 pint milk
- 1⁄2 teaspoon grated nutmeg
- 2 eggs (whole)
- 2 egg yolks
- 2 1⁄2 ounces sugar
- 4 fluid ounces double cream
- 1 lemon, rind of, grated
directions
- In a medium saucepan, heat the milk with the nutmeg over a moderate heat. When it reaches boiling point remove from the heat and keep it warm.
- In a large mixing bowl, beat the whole eggs , yolks and 1 1/2 ozs (3 tablesp) of sugar together using a wire whisk until the mixture is smooth.
- Strain the hot milk into the mixture, whisking constantly.
- Return to the saucepan and place over a very low heat. Cook, stirring, for about 10 minutes or until the custard thickens , ensuring it does not boil.
- When the custard is thick but still liquid enough to pour easily, remove the pan from the hear and set it aside to cool.
- Pre heat the grill (broiler) to high. When the custard is tepid pour half of it into a flameproof dish. Pour the double cream on top and add the rest of the custartd.
- Sprinkle with the rest of the sugar and the lemon rind. Place under the grill until the sugar caramelises.
- Remove from grill and chill in the refrigerator thoroughly before serving.
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RECIPE SUBMITTED BY
Hi, I'm Sandie. I live in London with my two little kittens (6 months at the moment...May 06)and work as a Finance Administrator in a university department. I love to cook, but live on my own so don't do as much as I used to. Like making cakes particularly.
In my spare time I read, I like to go to the theatre and cinema, I make beaded jewellery and do some patchwork & quilting and other needlework.
.....Ooh....and, of course, I love to eat out!!
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