Lyle's Comforting Custard
- 310ml (11floz) single cream
- 250ml (9floz) milk
- 6 large egg yolks
- 1 rounded tbsp cornflour
- 75g (3oz) Lyle's Golden Syrup
Create some properly comforting custard:
- Combine cream and milk in a small non-stick pan and slowly bring to just a touch under the boil, then remove.
- Whisk the egg yolks, cornflour and Lyle's Golden Syrup together in a bowl. Slowly pour on the hot cream and milk (make sure you keep that whisking up all the time).
- Lose those lumps - sieve the mixture over the rinsed - put pan. Set over a low heat and stir continually with a wooden spoon until it reaches simmering point and the custard is smooth and thick enough to coat the back of the spoon. (Don't let the mixture boil or it will curdle and become grain - if it does, quickly pour into a bowl and whisk rapidly until it goes smooth again.)
- Pour into a jug and serve.
- If you are making the custard ahead of time, pour it into a heatproof bowl, cover the surface directly with cling film and leave to cool. To reheat, remove the cling film and put the bowl over a pan of just-simmering water until warm.
Velvety, rich custard with that extra golden edge is your perfect pudding partner. Eat while it's piping hot.