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Cinnamon Custard Recipe
A delicious variation on ordinary 'proper' custard, the extra flavourings producing an exotic flavour. If you're one of those who cling to school-type custard, you can still create a similar flavour by skimming the milk with the cinnamon stick and bay leaf before following the instructions on your tin of Bird's-type custard. As this is already flavoured with vanilla, the result won't be the same.
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For between 4 - 6 people, depending on appetite:
600ml/1 pint Milk
1 Bay Leaf, fresh or dried
1 Cinnamon stick (or you can take this opportunity to finish up some broken pieces, guessing the final amount)
5 medium Egg Yolks
60g/2 oz Caster Sugar
Pour the milk into a stainless steel saucepan along with the bay leaf and cinnamon. Slowly bring this to the boil (milk boils over very easily, so be careful), then set it aside to cool a little.
- In a high-sided bowl, whisk the egg yolks with the sugar until you have a smooth and pale-looking mixture.
- Slowly add the milk mixture to the egg yolk, stirring all the time.
- Return the mixture to the original saucepan and cook it slowly, stirring all the time, until it thickens enough to coat the back of a wooden spoon.
- Sieve the mixture and serve.