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English Egg Custard for 2

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“Perfect to go with summer fruits, especially stewed rhubarb. Lovely delicate flavour. Very old recipe.”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat together the egg-yolk and cornstarch in a small bowl.
  2. Bring the milk slowly to the boil in a non-stick pan.
  3. Pour on to the egg mixture, stirring steadily.
  4. Mix well.
  5. Pour the custard back into the pan and stir over a gentle heat until the mixture thickens till it will coat the back of a spoon.
  6. Add the vanilla essence.
  7. NOTE: For an extra-rich custard, stir in 2 tablespoons heavy cream with the vanilla.

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