Once you make the custard, there are so many ways you can use it. Make a thinner version and pour it over your favorite dessert. You can serve this custard with some fresh fruit or use it to make a fresh fruit tart (I’ll share how I make mine very soon). Or you can do what I did, I made a layered dessert and serve it with some jelly. It was my first attempt at serving it up this way. If you don’t want to make individual servings, you can set your custard and jelly separately and let your guests help themselves to it.
Whichever way you decide to serve it up, you are going to love it.
4 egg yolks
3 cups milk
1/4 cup sugar
1 tbsp cornflour
A scant pinch of salt
1 tsp vanilla bean paste
In a heavy bottomed saucepan, whisk the egg yolks, sugar, salt and vanilla till it is light and creamy.
Add the cornflour and whisk it in.
Next add the milk and whisk it in till it is well incorporated and is a uniform mix.
Place on a medium heat and cook, whisking continuously for about 15-18 minutes.
Cool to room temperature and then refrigerate to set.
To make a layered dessert –
You’ll need to whip up one portion of Jelly and a fruit salad
For the fruit salad –
1 pack of Raspberry Jelly
Assortment of fresh fruit, chopped into little pieces (Do NOT use pineapple, kiwi or papaya / pawpaw as your jelly will not set.)
Pour the jelly granules in a bowl.
Add 250ml boiling hot water. Stir to dissolve the Jelly granules.
Add 200ml cold water and stir through.
When the jelly has reached room temperature, add some chopped fruit.
Please note, every Jelly brand may have to be prepared differently. So, please follow the instructions on your box of jelly to achieve the best results.
Layer the custard and jelly in your servingware and keep refrigerated till you’re ready to serve.