Home made custard is absolutely amazing. It is so smooth and creamy, and you won't go near the store-bought stuff once you have tasted this one.
Separate 3 large free range eggs In a bowl. Beat the egg yolks with 1/4 teaspoon of salt and 20ml of castor sugar. Add a teaspoon of vanilla powder or vanilla essence. If you would like to make this dessert suitable for low-carb, you can substitute the castor sugar with one tablespoon of xylitol.
Keep the egg whites for another day (you can freeze them).
In a pot, heat 350ml of fresh cream until it just starts to bubble. Do not let it boil, or you run the risk of curdled custard... As soon as the cream is almost boiled, take it off the stove. With a stick blender, start to blend the cream while adding the eggy mixture in a steady stream to it. Blend it for about one minute.
Then return the mixture to the stove on a very low heat. Stir all of the time with a spoon or a whisk until the custard thickens and coats the back of a spoon.
I have served mine with fresh strawberries.
Note: this makes enough for two generous servings. If you want the custard thicker and richer, add an extra egg.
