- 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.
Kid-friendly versionMake 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.