christmas custard

serve with warm christmas cake

yields one cup, four good servings

ingredients

215mL milk (soy, oat or cow)

1 tsp vanilla paste

pinch of ground nutmeg

strip of lemon peel

30g caster sugar

2 egg yolks

10g butter

method

in a small saucepan, add the milk (215mL), vanilla (1 tsp), nutmeg (pinch) and a strip of lemon peel and heat gently over low heat until steaming

meanwhile, whisk together the sugar (30g) and egg yolks (2) in a medium bowl until pale and fluffy

slowly pour the warm milk into the egg yolk mixture, whisking constantly

return the mixture to the saucepan and whisk constantly over medium heat until thickened (about 2-3 minutes, do not let boil)

immediately remove from the heat, strain, and stir through the butter (10g)

transfer to a serving jug, or cover the top with plastic wrap to prevent a skin forming if not serving immediately