Gordon Ramsay\'s Great British Pub Food

Custard

MAKES ABOUT 60 0ML

250ml w h ole milk

250ml double cream

sog caster su gar

1 vanilla pod, split len gthways

6 large egg yolks

Pastry cream

MAKES ABOUT 650ML
350ml whole milk
150ml d ouble c~ m
7Sg cast e r sugar
1 vanilla pod, split lengthways
(or 1 tsp vanilla extract)
6 large egg yolks
4 0g cornflour

Heat the milk, cream and 1 tbsp sugar in a heavy-

based saucepan. Scrape out the seeds from the

vanilla pod and add them to the pan with the pod.

Beat the egg yolks and remaining sugar together

in a bowl. When the creamy milk is about to boil,

take off the heat and gradually pour onto the yolk

mixture, whisking continuously.

Strain the mixture through a sieve into a clean

pan. Stir over a low heat until the custard thickens

enough to thinly coat the back of a spoon. Take off

the heat and strain through a fine sieve. Leave to

cool, stirring occasionally to prevent a skin forming.

Put the milk, cream and 1 tbsp sugar into a heavy-

based saucepan over a low heat. Scrape out the

seeds from the vanilla pod and add them to the pan

with the pod (or add the vanilla extract). Slowly

bring to a simmer.

Meanwhile, beat the egg yolks and remaining

sugar together in a bowl. Whisk in the cornflour , a

third at a time, keeping the mixture smooth.

When the creamy milk is about to boil, slowly

trickle it onto the egg mixture, whisking all the

t ime. Strain the mixture back into the pan and

return to a gentle heat. Stir continuously until the

mixture is thick and smooth, but take care not to

let it get too hot or it will curdle. The pastry cream

is thick enough when you can draw a line across

the bottom of the pan with a wooden spoon.

Strain through a fine sieve into a wide bowl. As it

cools, give the pastry cream an occasional stir to

prevent a skin forming on the surface. Use at once,

or chill and use within 3 days.

BASICS 249