- 600ml full-fat milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 4 tsp cornflour
- 400ml double cream
- 1 egg, plus 5 yolks
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tsp vanilla extract
- 140g caster sugar
- 4 tbsp Cointreau
Splash a little milk into the cornflour until you have a smooth paste. Gradually stir in a little more milk until quite runny, then scrape into a large saucepan. Whisk in the remaining milk, cream, egg, yolks, vanilla and sugar. Put over a low-medium heat and, stirring or whisking constantly, bring just to the boil until thickened. Sieve into a jug and stir in the Cointreau. You can make this up to a day ahead – just lay a sheet of cling film directly on the surface of the custard to stop a skin forming, and chill. To serve, gently reheat.
Make the recipe as above, but before you add the booze divide the custard in half, then add half the suggested amount of Cointreau to the grown-ups’ jug and the zest and juice of 1 clementine to the other.