Custard

A great accompiment to all puddings and desserts. And, it's a non-Newtonian fluid!!

Custard
Prep time: 10 minutes
Serves: 4

Ingredients
570ml semi-skimmed or full-fat milk
55ml single cream
4 large egg yolks
30g golden caster sugar
2 level tsps cornflour
1/2 - 1 tsp vanilla extract

Method

1. Mix the milk and cream together over a low heat, bringing it slowly to simmering point.
   
2. In a seperate bowl, whisk up the egg yolks with a ballon whisk with the sugar and cornflour.
   
3.  Pour in the hot milk, continuing to whisk until it is all well combined.
4. Put it all back into the pan and add the vanilla extract, then stir with a wooden spatula until  it begins to thicken (the faster you stir, the thicker it will feel... shear-thickening fluid right here) and gain the right consitency.
5. Pour it into a serving jug and use straight away.