Vanilla Custard Recipe

Ingredients:

• 4 cups of milk
• 6 egg yolks
• 2/3 cup sugar
• 1/4 cup cornstarch
• 2 teaspoons vanilla extract
• Pinch of salt

Instructions:

1. Heat the Milk: In a saucepan, gently heat the milk until it’s steaming but not boiling.
2. Mix Egg Yolks and Sugar: Whisk the egg yolks and sugar together until pale and well combined. Stir in the cornstarch and salt.
3. Temper the Eggs: Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.
4. Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
5. Add Vanilla: Remove from heat and stir in the vanilla extract.
6. Chill: Pour the custard into a serving dish or individual cups and cover with plastic wrap. Chill in the refrigerator for at least 2 hours before serving.

Biscuit Crumb Pudding Recipe

Ingredients:

• Vanilla Custard (from the recipe above)
• 1 cup biscuit crumbs (e.g., graham crackers or digestive biscuits)
• 4 tablespoons melted butter
• Additional sugar, if desired

Instructions:

1. Prepare Custard: Make the vanilla custard as directed above.
2. Mix Biscuit Crumbs: Combine the biscuit crumbs with melted butter and a bit of sugar if you prefer a sweeter taste. Mix until the crumbs are well moistened.
3. Assemble the Pudding: Once the custard has cooled slightly, pour it into a clear glass dish. Allow it to set slightly in the refrigerator.
4. Add Crumb Layer: Sprinkle the moistened biscuit crumbs evenly over the custard. Press gently to form a compact layer.
5. Chill: Refrigerate the pudding for at least 3 hours or until fully set.
6. Serve: Serve chilled with a dollop of whipped cream or fresh fruit if desired.

Both of these recipes offer a delightful blend of creamy texture with the sweet, crumbly topping that makes them a hit at any dining table!