This is the custard my Mum makes. It is a variation on my grandmother’s recipe that Dad altered (adding more sugar mostly I think!). Custard is not one of my favourite foods, but I enjoyed licking the dregs out of the saucepan when Mum cooked it. Unlike me; however, my brothers do like custard and I think that perhaps, stewed green apples and custard is my Mum’s unspoken way of reminding Jonno that she loves him. The egg beaters used in our home to make this recipe were special too, my grandfather’s fitting and turning business made the gears and spindles (and perhaps other small components) used in Swift Whip beaters and so these were the brand of beaters that we had a in our kitchen drawers. This particular batch was made for a loved one with a sore mouth (goodbye wisdom teeth) as one of an array of ‘mushy’ foods that have been cooked and consumed in our little kitchen over the last weekend. The second photo features a flavour variation; banana with cinnamon and brown sugar – a soft way to get fruit into a convalescing body! Hope that you might enjoy cooking and sharing this custard – or at the very least, licking the bowl after the cooking!
1.2 lt milk
50g corn flower
120g caster sugar
1 tsp vanilla
1. Put the milk in a big saucepan, gently heat (careful not to boil it, this will overcook the custard and make it more likely to be lumpy or curdled).
2. Combine all other ingredients in a medium mixing bowl and beat to combine (old-fashioned egg beaters are great for this, a whisk will suffice though!).
3. Pour the combined egg mixture into the milk and keep stirring till the custard thickens and coats the back of your wooden spoon.