Every time I come back to the blog after a long-ish absence it’s always harder than usual to write a post, and even harder is to be pleased about what I’ve written. This time, not only I’ve taken almost 6 weeks off blogging (time that has been roughly spent doing the following: prepare for holiday, go on holiday, recover from holiday, celebrate B.’s birthday, realise that the dissertation deadline is now definitely looming and panic a little, devise a dissertation completion plan that should see you through the next few months and, last but not least, fail to stick to the first step of your plan because of a Eurovision-induced hangover Sunday), but I’ve also chosen a classic recipe that is so popular, simple and loved that you certainly don’t need me to come and tell you about it. Therefore, I’m going to stop my ramblings a little earlier than usual today and leave you with a tried and tested recipe for custard. Not too sweet and not too heavy, it’s the kind of thing you keep dipping your spoon into just to lick it clean afterwards. Perhaps these are the type of desserts we should be making more often, unfussy yet delicious and satisfying. If you haven’t made homemade custard in a while, find some time for it and enjoy this classic treat.

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A classic, pouring recipe

200 ml fresh milk
150 ml double cream
1 vanilla pod, cut lengthwise and seeds scraped out
1 strip of lemon peel (cut with a peeler)
2 egg yolks
65 gr caster sugar

Bring milk and cream to the boil in a pan, together with the vanilla pod, seeds and lemon peel. As soon as you reach the boil, turn off the heat and leave to infuse. In a separate bowl, whisk the egg yolks and sugar until the latter is dissolved and the mixture is thick, creamy and pale in colour. Remove the vanilla pod and lemon peel from the pan, then slowly pour the milk and cream mixture over the whisked egg yolks. You need to do this gradually and whilst you keep whisking to avoid getting your eggs scrambled. Pour the custard back in the pan and whisk the mixture on a low heat until it thickens up. It should coat the back of a spoon. Remove from the heat and enjoy hot, warm or cold.