[Music] okay lovely people we’re going to make
okay lovely people we’re going to make
okay lovely people we’re going to make some home made custard of course you can
some home made custard of course you can
some home made custard of course you can buy it but it will never taste like
buy it but it will never taste like
buy it but it will never taste like homemade so it’s really simple
homemade so it’s really simple
homemade so it’s really simple ingredients we’ve got some single cream
ingredients we’ve got some single cream
ingredients we’ve got some single cream we’ve got some milk sugar egg yolks and
we’ve got some milk sugar egg yolks and
we’ve got some milk sugar egg yolks and some vanilla and a little bit of help
some vanilla and a little bit of help
some vanilla and a little bit of help from a beautiful pan I’m using this
from a beautiful pan I’m using this
from a beautiful pan I’m using this opportunity to big up my jamieoliver by
opportunity to big up my jamieoliver by
opportunity to big up my jamieoliver by T fair range of hard anodized ceramic
T fair range of hard anodized ceramic
T fair range of hard anodized ceramic pans they’re beautiful and perfect for
pans they’re beautiful and perfect for
pans they’re beautiful and perfect for making this so on a medium-high heat we
making this so on a medium-high heat we
making this so on a medium-high heat we go in with the milk I’ve got 500
go in with the milk I’ve got 500
go in with the milk I’ve got 500 milliliters or pretty much a pint of
milliliters or pretty much a pint of
milliliters or pretty much a pint of milk into a pan this will make enough
milk into a pan this will make enough
milk into a pan this will make enough custard for six to eight people
custard for six to eight people
custard for six to eight people depending on how generous you are I’m
depending on how generous you are I’m
depending on how generous you are I’m going to go in with five hundred mils to
going to go in with five hundred mils to
going to go in with five hundred mils to 600 mils of cream here now traditionally
600 mils of cream here now traditionally
600 mils of cream here now traditionally you’ve used double cream I’m just making
you’ve used double cream I’m just making
you’ve used double cream I’m just making it a little bit more skinny with single
it a little bit more skinny with single
it a little bit more skinny with single cream and I’ve got a nice little trick
cream and I’ve got a nice little trick
cream and I’ve got a nice little trick to help you keep it nice and thick and
to help you keep it nice and thick and
to help you keep it nice and thick and silky a little bit later so that’s going
silky a little bit later so that’s going
silky a little bit later so that’s going to come up to the heat what we need to
to come up to the heat what we need to
to come up to the heat what we need to do is get the tip of the knife to go
do is get the tip of the knife to go
do is get the tip of the knife to go into the vanilla beans and I’m just
into the vanilla beans and I’m just
into the vanilla beans and I’m just going to slowly bring my knife down and
going to slowly bring my knife down and
going to slowly bring my knife down and once you’ve done that you’ve exposed it
once you’ve done that you’ve exposed it
once you’ve done that you’ve exposed it and it’s very simple you lay it on it
and it’s very simple you lay it on it
and it’s very simple you lay it on it fact with the seeds facing you and then
fact with the seeds facing you and then
fact with the seeds facing you and then I’m just going to run my knife along the
I’m just going to run my knife along the
I’m just going to run my knife along the length of the pod and guys that’s what
length of the pod and guys that’s what
length of the pod and guys that’s what it’s all about that is the beauty that’s
it’s all about that is the beauty that’s
it’s all about that is the beauty that’s the joy of cooking because that little
the joy of cooking because that little
the joy of cooking because that little amount makes all the difference
amount makes all the difference
amount makes all the difference so I’m going to put that on the edge and
so I’m going to put that on the edge and
so I’m going to put that on the edge and in it goes and then the second bit
in it goes and then the second bit
in it goes and then the second bit scrapings down and it goes and then you
scrapings down and it goes and then you
scrapings down and it goes and then you can either plop this in as well or pop
can either plop this in as well or pop
can either plop this in as well or pop it in a jar of sugar to make
it in a jar of sugar to make
it in a jar of sugar to make vanilla-scented sugar beautiful let’s
vanilla-scented sugar beautiful let’s
vanilla-scented sugar beautiful let’s bring it up to a simmer in the meantime
bring it up to a simmer in the meantime
bring it up to a simmer in the meantime we’re going to go in here I’ve separated
we’re going to go in here I’ve separated
we’re going to go in here I’ve separated eight lovely free-range eggs we need
eight lovely free-range eggs we need
eight lovely free-range eggs we need just the yolks and that’s to stick in it
just the yolks and that’s to stick in it
just the yolks and that’s to stick in it and make it lovely and still cute
and make it lovely and still cute
and make it lovely and still cute so add five tablespoons of sugar to the
so add five tablespoons of sugar to the
so add five tablespoons of sugar to the bowl and then we want to whisk it up and
bowl and then we want to whisk it up and
bowl and then we want to whisk it up and you want to cream those egg yolks
and you know when it’s done when it’s
and you know when it’s done when it’s run nice and pale and silky
run nice and pale and silky
run nice and pale and silky now if you want to kind of do what I’ve
now if you want to kind of do what I’ve
now if you want to kind of do what I’ve done and use a single cream what you can
done and use a single cream what you can
done and use a single cream what you can do for a nice little trick is use just a
do for a nice little trick is use just a
do for a nice little trick is use just a teaspoon of cornflour and what that does
teaspoon of cornflour and what that does
teaspoon of cornflour and what that does is just work with the custard to make it
is just work with the custard to make it
is just work with the custard to make it silky and to thicken it beautifully so
silky and to thicken it beautifully so
silky and to thicken it beautifully so of course if you go for the double cream
of course if you go for the double cream
of course if you go for the double cream you don’t need it if you go for the
you don’t need it if you go for the
you don’t need it if you go for the single cream it really helps to get the
single cream it really helps to get the
single cream it really helps to get the same consistency so in it goes
same consistency so in it goes
same consistency so in it goes you’ll whisk it in no lumps at all we’re
you’ll whisk it in no lumps at all we’re
you’ll whisk it in no lumps at all we’re going to let this just simmer away in a
going to let this just simmer away in a
going to let this just simmer away in a saucier for about five minutes just to
saucier for about five minutes just to
saucier for about five minutes just to get all of that flavor out of the
get all of that flavor out of the
get all of that flavor out of the vanilla and then I’ll show you the next
vanilla and then I’ll show you the next
vanilla and then I’ll show you the next bit what we want to do in a custard is
bit what we want to do in a custard is
bit what we want to do in a custard is not just make something sort of sweet
not just make something sort of sweet
not just make something sort of sweet and vanilla and delicious we want it to
and vanilla and delicious we want it to
and vanilla and delicious we want it to be silky and smooth so we do that by
be silky and smooth so we do that by
be silky and smooth so we do that by taking a little bit of the hot milk to
taking a little bit of the hot milk to
taking a little bit of the hot milk to the eggs first and pouring that in there
the eggs first and pouring that in there
the eggs first and pouring that in there just about you know a splash of it and
just about you know a splash of it and
just about you know a splash of it and then whisking it in and then that way it
then whisking it in and then that way it
then whisking it in and then that way it doesn’t shock the eggs we can whisk it
doesn’t shock the eggs we can whisk it
doesn’t shock the eggs we can whisk it in and then once that’s all mixed up
in and then once that’s all mixed up
in and then once that’s all mixed up then we can go back in to the milk and
then we can go back in to the milk and
then we can go back in to the milk and then we’re just going to do little
then we’re just going to do little
then we’re just going to do little figures of eight and that just turns the
figures of eight and that just turns the
figures of eight and that just turns the custard over so it’s being heated really
custard over so it’s being heated really
custard over so it’s being heated really evenly and it’s on a low heat so it’s
evenly and it’s on a low heat so it’s
evenly and it’s on a low heat so it’s quite gentle and we’ll let that cook for
quite gentle and we’ll let that cook for
quite gentle and we’ll let that cook for sort of two three four minutes okay so
sort of two three four minutes okay so
sort of two three four minutes okay so the custard is done and what better to
the custard is done and what better to
the custard is done and what better to serve with custard than it’s gorgeous
serve with custard than it’s gorgeous
serve with custard than it’s gorgeous apple crumble come on but before we go
apple crumble come on but before we go
apple crumble come on but before we go there come and check this I like to test
there come and check this I like to test
there come and check this I like to test it by checking the back of a spoon
it by checking the back of a spoon
it by checking the back of a spoon putting your finger through it like that
putting your finger through it like that
putting your finger through it like that and if you hold it if it doesn’t run
and if you hold it if it doesn’t run
and if you hold it if it doesn’t run perfect a lovely lovely consistency so
absolutely delicious a classic if you
absolutely delicious a classic if you want the recipe go to jamieoliver.com
want the recipe go to jamieoliver.com
want the recipe go to jamieoliver.com and check it out let’s go at the corner
and check it out let’s go at the corner
and check it out let’s go at the corner this is my favorite bit if you get
this is my favorite bit if you get
this is my favorite bit if you get double crispy bits and of course then
double crispy bits and of course then
double crispy bits and of course then you want the beautiful custard silky
you want the beautiful custard silky
you want the beautiful custard silky smooth full of flavor from the vanilla
smooth full of flavor from the vanilla
smooth full of flavor from the vanilla absolutely beautiful so lovely people if
absolutely beautiful so lovely people if
absolutely beautiful so lovely people if you want to know more about my gorgeous
you want to know more about my gorgeous
you want to know more about my gorgeous detail range then look in the
detail range then look in the
detail range then look in the information box below and check it all
information box below and check it all
information box below and check it all out is an amazing range really lovely to
out is an amazing range really lovely to
out is an amazing range really lovely to cook on and the custard well enjoy
you
you [Music]
”
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