Whole/Separated egg products


Crème Anglaise – Custard

Sugared egg yolk

1 cup sugared egg yolks
¾ cup caster sugar
2 cups milk
2 cups cream
1 teaspoon vanilla extract

In a saucepan bring the milk and cream to the boil.
Whisk the egg yolks with sugar and vanilla until light and foamy.
Whisk in the warmed milk and cream.
Return to the saucepan and heat gently, stirring constantly until thickened.
Serve at room temperature or cold.



Icecream – use 1 ½ cups milk and cream.
Churn mixture in an icecream machine.
Fruit Fool – Fold through 2 cups whipped cream and 2 cups thick stewed fruit e.g rhubarb, to the cooled custard. Serve in tall glasses.


Custard Tarts
Combine custard mixture with 6 tablespoons cornflour
Pour into individual pastry shells and bake until set.
Top with fresh berries.

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