Vanilla Custard

 

Vanilla Custard is a very popular sauce in the UK. People can buy it either fresh one or tinned one at every shop. It is very suitable for lots of desserts, like Apple Crumble Cake, Blackberry cake. Or, my friend will chop some fruits into a bowl and pour custard sauce over it. Then, EAT it.

Those sold ones in shops are very sweet. So, why not just do it? It is very easy and takes less than 10 minutes.   

 

Recipe

Steps of Vanilla Custard

(1) Whisk egg and milk in a cup first. And add vanilla extract into the batter.

(2) Pour it into a saucepan. Switch the small heat on.

(3) Add flour, corn scratch, and sugar into the pan gradually. Stir it well before adding more.

(4) Keep stirring until it turns thicker.

(Selena’s Kitchen Talk: When it starts to turn thicker, switch the heat off. Because it will thicken very quickly once it starts.)

Lemon Curd

I never know what Lemon Curd is until I am here, in the UK. Though Lemon Curd may be not so popular like other jams in the world, it is a very useful sauce for lots of desserts. For example, like lemon tart, Lemon-meringue pie. Or, some people just spread lemon curd over bread, scones, waffles. Unlike custard, cooking lemon curd does not use milk so that the taste is smoother. Some people use lemon curd as an alternative to jam at afternoon tea because of it fresh and light. So, try it, if you didn’t have this before.

Recipe: Around 200 ml

 

 

Steps of Lemon Curd

(1) Slice butter into the cubes. Place it in a big bowl. Put the bowl on the top of the boiling water. Please don’t let the bottom of the bowl touching the boiling water.
(2) Add sugar in. Stir butter and sugar until they are melted.
(3) Add lemon juice and zest into.

(4) Add eggs the bowl. Keep stirring it around 10~15 minutes until it turns thicken.

(Selena’s Kitchen Talk: If you think it is hot in the bowl now, please don’t put egg in. Leave the bowl out from the boiling water for a while. We don’t want to boil egg.)
(5) Then, leave at room temperature to cool down. Stir occasionally when cooling down.