As discussed this evening with Renee Krosch, ABC Sydney. Here are the two recipes as promised for easy custards to make at home.

For those who would like it, in a post of a couple of days ago, there is my recipe for French Vanilla squares.

Old fashioned Egg Custard

2 eggs

½ cup sugar

300ml milk

2 teaspoons cornflour mixed to a paste with 1 tablespoon cold milk

½ teaspoon vanilla essence or extract

Method

Whisk the eggs with the sugar until well combined.

Meanwhile heat the milk to boiling point.  Pour approximately a quarter of the hot milk into the egg mixture, whisking constantly, then pour this mixture into the remaining milk in the saucepan, together with the cornflour paste, whisking constantly.  Cook over low heat until the custard thickens.  Do not boil.  Stir in the vanilla essence.

If you are not serving the custard immediately, cover the surface with cling film or sprinkle with a little sugar to prevent a skin forming.

Hint – instead of the vanilla, the custard can be flavoured with 1 tablespoon sherry or brandy, very nice with a fruit pudding. For chocolate custard, add a few squares of dark chocolate to the hot custard, stirring until melted.

Custard powder custard

500ml milk

2 tablespoon sugar (or to taste)

2 tablespoons custard powder mixed to a paste with about ½ cup extra milk

Method

Heat the milk with the sugar until boiling.  Mix in the custard powder paste with a whisk and stir until boiling.  Remove from heat.

Hint – to make banana custard, simply slice a couple of bananas and add at the end of cooking time.