-
Whisk
together 3 egg yolks and 2 tbsp caster sugar in a large, heatproof bowl
for 2 minutes, or until light and creamy, or until light and creamy.
-
Gently heat
1.5 cups milk until almost boiling, then add to the egg mixture,
whisking constantly.
-
Pour the
mixture into a clean saucepan and stir over low-medium heat for 5
minutes, or until it has thickened enough to coat the back of a spoon.
-
Do not allow
the custard to to boil or it will curdle.
-
Remove from
the heat and stir in 1/2 tsp vanilla essence.
-
Transfer to a
serving jug and serve immediately.
-
Makes 2 cups.
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