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Egg custard

serves 4 – 6

  • 500 ml milk
  • 2 eggs
  • 1 egg yolk
  • 25 ml sugar
  • pinch of salt
  • 3 ml vanilla essence

Heat milk slightly in a pot. Beat eggs, egg yolk, sugar and salt together. Add warm milk to beaten egg mixture. Heat the mixture in a pot over low heat while stirring continuously. The custard is done when it coats the back of a metal spoon. Add vanilla essence. Immediately pour the custard out of the warm pot, otherwise it may separate. Serve with baked puddings.