Made by me, ...because Cubs CAN cook!
Always get a parent or carer to help you in the kitchen..
We love banana's & custard, which is a great camp food using a simple packet mix & banana's that you've brought with you or bought from a local shop. Tasty, energy giving fast & simple treat food!
But Dad thought it's time I learnt to make simple proper custard & really appreciate how quick it is...
People worry about "lumpy custard" but it'd actually quite hard to get it wrong!
we used a vanilla pod which gives it about 10 times more flavour than the shop bought custard! ...I sliced the banana's (dad is awkward because he likes his cut super thin!
Except for the cornflour (which some people use to make it thicker custard, ..it's thick enough for us) this is nearly the same as making ice cream except you pour it over your pudding instead of churning it & freezing it!
- 1 Madagascan vanilla pod (if you haven't tried cooking with one yet you're missing out)
- 250ml milk
- 250ml double cream
- 5 egg yolks
- 100g golden caster sugar
- Split the vanilla pod in half and scrape the seeds out with the point of a knife.
- Put both the seeds in a medium pan with the milk and cream. Bring to just below the boil slowly then reduce the heat to just keep it nice, warm & thickening up.
- Lightly whisk the egg yolks and caster sugar until pale and thick.
- Whisk in the vanilla- infused milk -- then wipe out the pan & enjoy (to get rid of any milk that has caught on the base) and strain the custard mixture back in. Put it back on a medium heat, stirring continuously until the custard thickens enough to coat the back of a wooden spoon, (& drip off slowly) Don't let it overheat or boil or the egg will curdle.
- Just don't stop stirring it & you'll be fine! (about 5-10 minutes)
- save your vanilla pod for either vanilla sugar or to start off a small amount of vanilla essence!*
*each time we cook or bake with vanilla if we have a spare pod it's chopped up & added to our big bottle of homemade vanilla extract
7. store the egg whites (covered in a bowl) & pop them in the fridge for making yummy sticky meringues or similar!
The custard will keep in a fridge for several days, but is too yummy to not eat the same day.