My Amarula Custard recipe

Custard and former British colonies are synonymous, it’s one of the few things the Brits brought to the world that the countries that used to form part of the Empire have held on to. Hell, even the French (who love to claim all food invention as their own) admit that they didn’t invent custard themselves by naming it “Sauce Anglaise” (which simply means ‘English Sauce’).

As I’m sure you’ve noticed recently, I’ve gone on a rather alcoholic slant with regards to my recipes. No, nothing is wrong, I’m not drinking my sorrows away I’ve just been curious about how to make alcohol and food work together in a less intrusive way and away from the usual pairing stuff.

I made this custard yesterday for a function and I liked how it turned out. Like a relationship, custard takes some love and patience, it can’t be rushed. Follow the steps properly and you’ll have a lovely smooth final product. Oh, if you’re from overseas Amarula is a South African creme liqueur made from Marula fruits. It is available overseas (I’ve seen it on a few Brit and American TV shows) but if you can’t find it then any fruit based creme liqueur will work as a substitute.

I served it with hot malva pudding. The recipe can be found here: Malva Recipe

Ingredients

  • 4 egg yolks
  • 1 cup (250ml) Amarula
  • 1/2 cup (125ml) cream
  • 1/2 cup (125ml) full cream milk
  • 1/4 cup (30g) caster sugar
  • 1 tsp vanilla extract

Method:

  1. Pour the cream, Amarula and milk into a pot and bring to scalding point (this is when it starts to steam but doesn’t boil).
  2. Mix the yolks and sugar together in a large metallic bowl and pour the scalding cream, Amarula and milk slowly into it whilst stirring.
  3. Place the bowl over a pot of simmering (NOT boiling) water and begin stirring it with a wooden spoon (I suggest you hold the bowl steady with a cloth or oven mitt)
  4. Add the vanilla to the mixture now and keep stirring until the custard thickens.
  5. Strain through a sieve to remove any lumps.
  6. Serve hot. If you want to cool it down make sure you place cling wrap or wax paper on the surface of the custard to prevent a skin forming.

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