Custard from scratch

Ingredients

570ml/1 pint milk
55ml/2fl oz single cream
1 vanilla pod or ½ tsp vanilla extract
4 eggs, yolks only
30g/1oz caster sugar
2 level tsp cornflour

Preparation method

1. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.
2. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).
3. Whisk the yolks, sugar and cornflour together in a bowl until well blended.
4. Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
5. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
6. Pour the custard into a jug and serve at once.
7. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.

Old Fashion Rhubarb Pie

Serves 6

350g plain flour plus
3 tbsp extra
small pinch salt
130g butter plus
2 small knobs

120g lard (see Tips)
600g young pink rhubarb
200g caster sugar
milk for brushing

 

TO SERVE

• cream, crème fraîche or custard

 

• Have ready an oval pie dish or tin, 900ml-1 litre capacity, about 24cm long or similar. 
• Sieve the 350g flour with the salt into a bowl. Rub in the 130g butter and the lard until the mixture resembles fine breadcrumbs, then mix in about 4 tbsp cold water, and work to a smooth dough – adding a drop more water if it needs it. Divide into two balls, one slightly larger than the other, cover and chill for 30 minutes. 
• Preheat the oven to 200C/ 180C fan/gas 6. Lightly grease the pie dish using a knob of butter. On a lightly floured surface, roll out each ball of pastry to 5mm thick. Line the pie dish with the larger sheet, roughly trimming the edges (you will neaten these later).  
• Trim the rhubarb and cut into short lengths. Combine the sugar with the reserved 3 tbsp flour. Pile the rhubarb in the pastry case, sprinkling over
• the sugar mixture evenly and dotting with the remaining knob of butter as you go.  
• Brush the pastry rim with milk, cover with the remaining sheet of pastry, and press down lightly around the edge to seal. Using a small knife, neatly trim off the pastry, letting the blade follow the outside rim of the dish. Brush the pie with milk and sprinkle with a little sugar. Make three diagonal slashes across the top of the pie. Bake for 45-50 minutes until golden (if the top browns too fast, move to the bottom shelf). Eat with cream, crème fraîche or custard.

TIPS If you don’t wish to use lard, use all butter in the pastry. If making the pie later in the year with more astringent summer rhubarb, add a little extra sugar.

VARIATION Add grated orange zest or a sprinkling of ground ginger to the filling.

CHEAT Use bought shortcrust pastry. And, rather than lining the bottom of the dish, make a pastry lid only.

Read more: http://www.dailymail.co.uk/home/you/article-1262084/Recipe-Old-fashioned-rhubarb-pie.html#ixzz2zmekRlEj
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