So rewarding, and so simple to make. No need for mysterious powder or ominously yellow stuff from a tetra pack; just make your own. It’s quick and easy to make, delicious, and free from artificial stabilisers, preservatives, colouring, other E-numbers and whatnots. You don’t even have to faff about with the Bain-Marie if you are careful.
Follow these steps:
Have 5 fresh medium sized free-range eggs ready at room temperature.
Mix half a pint of double cream with half a pint of whole milk and gently heat the mix in a saucepan. Use one with a heavy bottom so that it retains some heat when taken off the fire.
Meanwhile, separate the five eggs. Keep the whites for something useful; we only need the yolks for custard. Whisk the yolks with four to five generous tablespoons of sugar (80 to 100 g) until foamy. Add the seeds from one vanilla pod, or an equivalent amount of vanilla essence.
When the milk-cream-mix reaches boiling point, remove it from the heat, then whisk in the egg mix. Whisk vigorously for one minute more than you think necessary. The residual heat is enough to cook the egg but you must avoid scrambled egg, especially near the bottom and the edges of the pan.
Pour into a suitable jug or container and let cool down to room temperature, then chill in the fridge until it is time to serve it, perhaps with a fruit crumble.
Well that’s a very simple recipe, but it has a place here because I keep forgetting the correct proportions. For the record:
To make four portions of fruit-crumble-and-custard, mix
50 g butter, soft but not runny,
50 g ground almonds,
50 g white wheat flour and
50 g caster sugar.
Its 1 : 1 : 1 : 1, how hard can it be to remember?
I make this hours before the meal. Bring the four ingredients together with an electric mixer, add a handful chopped toasted hazelnuts at the end, and put in the fridge until it is time to bake the fruit crumble for approximately 18 minutes at 180 C.
Another base recipe for which I keep forgetting the proportions, so here’s my standard shortcrust base for the record:
200 g white wheat flour,
100 g butter (soft but not runny).
Whisk together vigorously with an electric mixer, adding one egg and a teaspoon of cold water over time.
This makes a sticky dough.
Many suggest to clingfilm it, then chill and roll when cold.
I prefer to get it done there and then. I roll it immediately between two sheets of baking parchment or greaseproof paper, then cut to size. Now I let it rest in a cool place until I need it, for example when making Apple Tarte Tatin for dessert.
I suppose you might be tempted to sweeten the dough for a sweet cake, such as a thin apple cake glazed with Calvados and apricot jam. I don’t have a very sweet tooth and usually find that the sweet topping is sweet enough so I don’t need to add sugar to the base but it’s up to you!