Recipe: Custard

Try this...use the recipe you have but add some fine semolina to it - it makes
it a lot more solid and a wee bit grainy - we Greeks use it to put into phyllo
pastry pies.

2 pints / 1.2 l;itres milk
5 large eggs separated
7 oz / 200g sugar
1 tsp vanilla extract
5 oz / 140g fine grain semolina
1/2 oz / 15g unsalted butterHeat the milk to just below boiling point, remove from the heat and set aside.
Beat the egg yolks and sugar and vanilla in a large bowl until pale and creamy.
Beat in the semolina and then gradually beat in the hot milk. Rinse out the pan
and return the custard mixture to a low heat. Stir constantly until the mixture
is thick enough to come away from the sides of the pan. Remove to a bowl and
then gently rub a piece of butter over the surface - this stops it forming a
skin. Cool then use as desired. I hope this works!!

Lisa