7th July 2024
By Homecook Sharmini Jayawardena
Ingredients
200ml whole milk
50 gm white sugar
2 eggs
4 tblsp cake flour (Mix 2 tbsp all purpose flour and 2 tbsp corn flour together and sift twice)
1 pod vanilla bean or vanilla extract
2 tblsp butter
L – R: Heavy bottomed saucepan, Vanilla extract, butter, eggs, whole milk, cake flour, white sugar
Method
1.Add eggs to a small bowl and beat them. Add sugar and whisk until pale yellow.
2. Add the cake flour to the eggs and whisk until combined.
3. Cut the vanilla bean in half, lengthwise and scrape off the seeds with a knife. Add this to the milk and bring the milk to a boil. (Or add vanilla extract to the milk and bring to a boil).
4. Remove from fire and add the milk a little at a time to the egg mixture, keep whisking, making sure the eggs do not cook. Slowly add the rest of the milk while whisking.
5. Strain the contents through a fine mesh strainer back into the saucepan and cook it, while stirring to avoid lumps from forming. Ensure that the mixture heats evenly. Keep cooking and stirring.
6. Remove from fire, (strain it into a larger bowl if lumps have indeed formed), or pour the mixture into a large bowl. Add butter and stir well.
7. Serve with Sri Lankan fruit salad, stewed fruit, jelly, bread pudding or other desserts.
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A smooth custard ready to be served
Fruit salad with custard.
