This is a very versatile soft cream that can be used for many dessert, particularly perfect for the Trifle. Its softness can be altered by adding less milk or less whipped cream for firmer texture. If you want it sweeter, add more sugar. This recipe uses a half of my ‘Basic Custard’, but you can use full amount for stronger custard flavour.
2 Egg Yolks
1 to 2 tablespoons Sugar
1 tablespoon Plain Flour
1/2 cup Milk
1/2 teaspoon Vanilla Extract
300ml Thickened Cream *whipped
- First you make Basic Custard. The easiest method is microwaving. Place all ingredients except Cream in a heat-proof bowl and whisk well to combine.
- Cook in the microwave in medium power about 500W for 1 minute. Mix well, then cook again in medium power for 1 minute and mix well. Cook again, if required, and mix well. Then allow to cool.
- In a separate bowl, beat Cream using an electric beater or a whisk until firm peaks form.
- Add the whipped Cream to the cooled Custard and mix well.