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Making The Perfect Custard


I love custard but whenever I make it the results are never consistent. Sometimes it comes out well, smooth and lump free and sometimes it doesn’t. I guess not following a proper recipes doesn’t help!

With Mother’s Day coming on Sunday, I thought it was worth mentioning how to make the perfect custard in case you were thinking of creating a special dessert – like apple pie or treacle pudding etc.

A quick search came up with the usual suspects, Mary Berry, Delia Smith and the Hairy Bikers. All with great recipes which really don’t vary and all claiming to be proper custard!

However, there are two worth mentioning. The first is from James Martin – Custard with thyme. Most are flavoured with either vanilla or chocolate so using thyme is a little unusual.

What you will need for Custard with Thyme

  • 8 free-range egg yolks
  • 75g/2½oz caster sugar
  • 2 sprigs fresh thyme
  • 300ml/10fl oz milk
  • 300ml/10fl oz double cream

The full instructions can be found on the James Martin recipe page at the BBC website.

The other recipe I want to mention is for those who have problems with gluten, It seems unfair that those with Coeliac disease should miss out. It uses soya milk so it’s also dairy free as well.

What you will need to make Soy Custard

  • 5 egg yolks
  • 1/3 cup maple syrup
  • 2 cups soya milk

Full instructions are available from the ‘dairy free’ section of Food.com

I would love to hear from you if you have made Soya Custard, just how does it compare? Would you recommend it other Coeliac’s?

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