Proper Custard

Method

Whisk together yolks and sugar in a bowl, until very pale. Put to one side. Gently heat the milk and cream together in a medium pan over a low heat. Add the vanilla – either the seeds scraped from the vanilla pod, or the drops of essence. Turn up the heat under the pan until the milk and cream come to the boil then pour onto the egg yolks in the bowl and whisk together. Return the mixture to the pan and stir gently over a very gentle heat until it thickens and coats the back of a wooden spoon.

It can be put into the freezer, which makes it extra useful.

Do any of you have tips for using up leftovers and avoiding waste in the kitchen? If so, please do share them with us all. Your ideas might seem obvious to you, but may well be new to many of us. Remember to send them to Mrs Trewhitless via the Whistler’s e-mail address. Looking forward to hearing from you, with best wishes for a very happy New Year

Mrs Trewhitless