At the Base of It All

Hello and welcome to my blog. I’m Robert Whitie of London. If you are just now tuning in, I sold my online casino business so I could write about my passion for cooking. English puddings are so full of history and character, that I just had to share my recipes with you. Puddings go so far back into ancient history that no one really remembers that they aren’t just peculiar to England. In my blogs I will share with you some of pudding’s beginnings. This blog will be about the basis of puddings: custard.

The fact that eggs are a binding agent has been known since ancient times. Romans made custards using meats and cheeses or sweet concoctions using honey, cinnamon and nuts. The Middle Ages birthed the custard that we know today. It was sweet and used either alone or as filling for pies and tarts. In the mid-1800s, custard was no longer used as a meal due to the fact that food was plentiful. About the same time, custard powder was invented, saving cooks from using eggs to thicken puddings.

You’ll need:

  • 4 eggs
  • 3 ½ oz golden caster sugar
  • 1 tsp cornflour
  • 1 pint double cream
  • 1 ½ pint whole milk
  • 1 vanilla bean

To prepare:

Separate the eggs, setting the whites aside for another use. Add the sugar to the yolks, whisking until thick. Add cornflour and whisk into the mixture. Put the milk and cream into a sauce pan and heat until just boiling point. Cut the vanilla bean open, remove seeds and place in milk mixture. Take out vanilla bean and set aside for another use. Pour milk mixture into the egg and sugar mixture, whisking it smooth. Pour it all into a clean sauce pan over low heat, stirring with a wooden spoon. It should be thickened in about ten minutes.