[Music]
okay lovely people we’re going to make
some home made custard of course you can
buy it but it will never taste like
homemade so it’s really simple
ingredients we’ve got some single cream
we’ve got some milk sugar egg yolks and
some vanilla and a little bit of help
from a beautiful pan I’m using this
opportunity to big up my jamieoliver by
T fair range of hard anodized ceramic
pans they’re beautiful and perfect for
making this so on a medium-high heat we
go in with the milk I’ve got 500
milliliters or pretty much a pint of
milk into a pan this will make enough
custard for six to eight people
depending on how generous you are I’m
going to go in with five hundred mils to
600 mils of cream here now traditionally
you’ve used double cream I’m just making
it a little bit more skinny with single
cream and I’ve got a nice little trick
to help you keep it nice and thick and
silky a little bit later so that’s going
to come up to the heat what we need to
do is get the tip of the knife to go
into the vanilla beans and I’m just
going to slowly bring my knife down and
once you’ve done that you’ve exposed it
and it’s very simple you lay it on it
fact with the seeds facing you and then
I’m just going to run my knife along the
length of the pod and guys that’s what
it’s all about that is the beauty that’s
the joy of cooking because that little
amount makes all the difference
so I’m going to put that on the edge and
in it goes and then the second bit
scrapings down and it goes and then you
can either plop this in as well or pop
it in a jar of sugar to make
vanilla-scented sugar beautiful let’s
bring it up to a simmer in the meantime
we’re going to go in here I’ve separated
eight lovely free-range eggs we need
just the yolks and that’s to stick in it
and make it lovely and still cute
so add five tablespoons of sugar to the
bowl and then we want to whisk it up and
you want to cream those egg yolks
and you know when it’s done when it’s
run nice and pale and silky
now if you want to kind of do what I’ve
done and use a single cream what you can
do for a nice little trick is use just a
teaspoon of cornflour and what that does
is just work with the custard to make it
silky and to thicken it beautifully so
of course if you go for the double cream
you don’t need it if you go for the
single cream it really helps to get the
same consistency so in it goes
you’ll whisk it in no lumps at all we’re
going to let this just simmer away in a
saucier for about five minutes just to
get all of that flavor out of the
vanilla and then I’ll show you the next
bit what we want to do in a custard is
not just make something sort of sweet
and vanilla and delicious we want it to
be silky and smooth so we do that by
taking a little bit of the hot milk to
the eggs first and pouring that in there
just about you know a splash of it and
then whisking it in and then that way it
doesn’t shock the eggs we can whisk it
in and then once that’s all mixed up
then we can go back in to the milk and
then we’re just going to do little
figures of eight and that just turns the
custard over so it’s being heated really
evenly and it’s on a low heat so it’s
quite gentle and we’ll let that cook for
sort of two three four minutes okay so
the custard is done and what better to
serve with custard than it’s gorgeous
apple crumble come on but before we go
there come and check this I like to test
it by checking the back of a spoon
putting your finger through it like that
and if you hold it if it doesn’t run
perfect a lovely lovely consistency so
absolutely delicious a classic if you
want the recipe go to jamieoliver.com
and check it out let’s go at the corner
this is my favorite bit if you get
double crispy bits and of course then
you want the beautiful custard silky
smooth full of flavor from the vanilla
absolutely beautiful so lovely people if
you want to know more about my gorgeous
detail range then look in the
information box below and check it all
out is an amazing range really lovely to
cook on and the custard well enjoy
you
[Music]
okay lovely people we’re going to make
some home made custard of course you can
buy it but it will never taste like
homemade so it’s really simple
ingredients we’ve got some single cream
we’ve got some milk sugar egg yolks and
some vanilla and a little bit of help
from a beautiful pan I’m using this
opportunity to big up my jamieoliver by
T fair range of hard anodized ceramic
pans they’re beautiful and perfect for
making this so on a medium-high heat we
go in with the milk I’ve got 500
milliliters or pretty much a pint of
milk into a pan this will make enough
custard for six to eight people
depending on how generous you are I’m
going to go in with five hundred mils to
600 mils of cream here now traditionally
you’ve used double cream I’m just making
it a little bit more skinny with single
cream and I’ve got a nice little trick
to help you keep it nice and thick and
silky a little bit later so that’s going
to come up to the heat what we need to
do is get the tip of the knife to go
into the vanilla beans and I’m just
going to slowly bring my knife down and
once you’ve done that you’ve exposed it
and it’s very simple you lay it on it
fact with the seeds facing you and then
I’m just going to run my knife along the
length of the pod and guys that’s what
it’s all about that is the beauty that’s
the joy of cooking because that little
amount makes all the difference
so I’m going to put that on the edge and
in it goes and then the second bit
scrapings down and it goes and then you
can either plop this in as well or pop
it in a jar of sugar to make
vanilla-scented sugar beautiful let’s
bring it up to a simmer in the meantime
we’re going to go in here I’ve separated
eight lovely free-range eggs we need
just the yolks and that’s to stick in it
and make it lovely and still cute
so add five tablespoons of sugar to the
bowl and then we want to whisk it up and
you want to cream those egg yolks
and you know when it’s done when it’s
run nice and pale and silky
now if you want to kind of do what I’ve
done and use a single cream what you can
do for a nice little trick is use just a
teaspoon of cornflour and what that does
is just work with the custard to make it
silky and to thicken it beautifully so
of course if you go for the double cream
you don’t need it if you go for the
single cream it really helps to get the
same consistency so in it goes
you’ll whisk it in no lumps at all we’re
going to let this just simmer away in a
saucier for about five minutes just to
get all of that flavor out of the
vanilla and then I’ll show you the next
bit what we want to do in a custard is
not just make something sort of sweet
and vanilla and delicious we want it to
be silky and smooth so we do that by
taking a little bit of the hot milk to
the eggs first and pouring that in there
just about you know a splash of it and
then whisking it in and then that way it
doesn’t shock the eggs we can whisk it
in and then once that’s all mixed up
then we can go back in to the milk and
then we’re just going to do little
figures of eight and that just turns the
custard over so it’s being heated really
evenly and it’s on a low heat so it’s
quite gentle and we’ll let that cook for
sort of two three four minutes okay so
the custard is done and what better to
serve with custard than it’s gorgeous
apple crumble come on but before we go
there come and check this I like to test
it by checking the back of a spoon
putting your finger through it like that
and if you hold it if it doesn’t run
perfect a lovely lovely consistency so
absolutely delicious a classic if you
want the recipe go to jamieoliver.com
and check it out let’s go at the corner
this is my favorite bit if you get
double crispy bits and of course then
you want the beautiful custard silky
smooth full of flavor from the vanilla
absolutely beautiful so lovely people if
you want to know more about my gorgeous
detail range then look in the
information box below and check it all
out is an amazing range really lovely to
cook on and the custard well enjoy
you
[Music]
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