|570ml double cream, single cream or milk|
|6 large egg yolks|
|50g golden caster sugar mixed with 1 level dessertspoon of cornflour|
|1 dessertspoon pure vanilla extract|
|Need help with conversions?|
|Equipment: You will also need a Delia Online/Silverwood Little Gem 'Sauce' Pan (heavy gauge aluminium) or similar|
This recipe is adapted from Delia’s Complete How to Cook
Place the cream in a pan over a gentle heat and heat it to just below simmering point, stirring occasionally with a wooden spoon.
While the cream is heating, use a balloon whisk to whisk together the egg yolks, sugar and cornflour mixture and the vanilla in a medium bowl with a cloth underneath to steady it. Then, whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl.
When it's all in, immediately return the whole lot back to the saucepan using a rubber spatula.
Now back it goes on to the same gentle heat as you continue whisking until the custard is thick and smooth, which will happen as soon as it reaches simmering point. If you do overheat it and it looks grainy, don't worry, just transfer it to a jug or bowl and continue to whisk until it becomes smooth again.
Pour the custard into a jug or bowl, cover the surface with clingfilm and leave to cool.
To serve it warm later, remove the clingfilm and sit the bowl over a pan of barely simmering water.
It also freezes really well.
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If you've got leftover mincemeat this will cheer up a January Sunday lunch beautifully. A ready-made pastry flan case will also save you time, which we have discovered works really well when frozen first.
Self-explanatory, I think. You didn’t have time, you don’t want the factory version, so this one made simply with a jar of mincemeat will make a really speedy but excellent alternative.
Here is another festive dessert that makes good use of home-made mincemeat. Serve it fairly warm, with Cumberland Rum Butter to melt through the lattice.
In a way I'm very glad that the delectable Italian raisin and fruit bread, called Panettone, only comes in to the house at Christmas. I absolutely love it and keep taking sneaky slices.
For Delia, this family recipe - made by both her grandmother and mother - brings back happy memories of freshly baked trays of mince pies on Christmas Eve.
I like this crunchy pudding, served with proper custard sauce or, failing that, a thick pouring cream.
Mincemeat, apple, ready-rolled pastry and you're away: what could be easier than this tart, which is perfect at Christmastime, served with custard, cream or brandy butter.
This wonderful pie is the perfect end to a traditional Sunday lunch, just serve with custard, ice-cream or chilled pouring cream
See just how easy it is to turn Delia's recipe for Shortcrust Pastry in to an apple pie.
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