For The Glutton’s
Yes, this is a picture of the Maple Pudding I posted previously. The reason being, I realized I didn’t have any photos of just the custard! For shame. I’ll update when I have one, for now, this will have to do. This custard is also perfect for Blueberry Cream Cheese Crumble Bars!
- 1 cup milk
- 1 cup thickened cream
- 1 tbsp pure vanilla extract (I used Fairtrade Vanillabean Extract with Seeds, because the flavour is amazing, and I think the seeds look beautiful in the custard)
- 4 egg yolks
- 1 tbsp cornstarch
- 1/3 cup sugar
- 1 tsp cinnamon
- 1/2 nutmeg
Pour cream and milk into small pot over medium heat and stir. Add vanilla extract, cinnamon & nutmeg. Allow to heat through, do not boil, and then remove from heat. Whisk egg yolks in separate bowl. Stir in cornstarch and sugar until combined. Slowly add to milk mixture while whisking constantly.
Return to medium heat and allow to thicken while stirring constantly. When the spoon comes away from custard lightly coated, ’tis perfect. Can be served hot or cold.