yr9cookerycustardfinal
TRANSCRIPT
TradiTional vanilla cusTard
• Ingredients (serves 4)• 1 cup milk• 1 cup thickened cream• 1 vanilla bean (see note)• 4 egg yolks• 1 tablespoon cornflour• 1/3 cup caster sugar• Method• Combine milk and cream in a small saucepan. Using a sharp knife,
split vanilla bean in half lengthways and scrape out seeds. Add bean and seeds to milk mixture. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat.
• Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Remove vanilla beans from milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly.
• Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle).
• Serve custard warm or cold over stewed fruit, pancakes or crumbles.• Notes & tips• You could use 1 teaspoon vanilla extract or vanilla paste instead of
the vanilla bean.• If cooling custard for later use, cover the surface with plastic wrap to
prevent a skin forming.• Variation• To make chocolate custard, add 100g chopped good-quality dark
or milk chocolate to the custard at the end of step 3 and stir until smooth.
Super Food Ideas - June 2006, Page 78 Recipe by Julie Jansen
References
• Background Music: Composed by Kevin MacLeod : Retrieved, 11th of August,2009, at, http://music.incompetech.com/royalty-free/Brandenburg%20No4-1%20BWV1049.mp3
• Photos: In class environment with consent of students. Taken by Shaun Morris(2009)
• Recipe: http://www.taste.com.au
Thanks for the Cooperation of my Year 9 Students… You know who
you are!
Great Cooking!!!