Custard can be used in a wide variety of recipes as it is just a simple base. I add some cooked rice to it for an easy rice pudding snack. It is the base for many homemade ice cream recipes and the filling in donuts, pastries and pies. I enjoy it for breakfast over some fresh berries.
2 cups milk
2 Tbsp corn starch
1/3 cup sugar
2 eggs, lightly beaten
1 tsp vanilla
Combine milk, sugar and cornstarch in a saucepan over medium heat with a whisk. Scald the milk, stiring constantly.
Remove the milk mixture from the heat. Slowly stir into the beaten egg making sure not to cook the eggs. Immediately return the pan to the heat and cook another 2-3 minutes until it thickens. If you find it easier, cook it over a double boiler.
Remove the pot from the heat and stir in the vanilla. Pour into a bowl or serving cups, cover and put in the fridge to cool.
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