Ingredients
Servings:
Instructions
- To make custard, heat cream in a pan to scalding temperature
- Meanwhile whisk remaining ingredients together with a balloon whisk
- Pour piping hot cream over egg mix, whisking all the time.
- Once smooth and beginning to thicken, return custard to pan on a very low heat and whisk until you feel it start to thicken further. At that point quickly pour custard back into your bowl and keep whisking again to prevent over-cooking of eggs. It should be the consistency of thick cream. Set aside to cool.
- Any leftover will be fine until the next day if stored covered in the fridge.
Recipe Notes
recipe, food styling & photo: wendy barrie