I have followed the instructions in this video from Delia Smith precisely, twice:
What I get from the final product is a custard which is very egg-like is taste. Not overpoweringly so, but enough that it puts people off eating it.
Is this because there are 6 egg yolks or is there an obvious mistake that a newbie like me is likely to make?
Is it simply that 6 egg yolks is too much? Would the custard be a lot thinner and runnier if I reduce it to, say, 3?
The recipe in full:
- 6 egg yolks
- 600ml heavy cream
- 125g caster sugar
- 1 level table spoon of cornflour
- 2 teaspoons of vanilla essence
Heat the cream on the lowest setting.
Sieve the cornflour and sugar together.
Mix the egg yolks into the cornflour and sugar until smooth.
Mix the vanilla essence into the egg yolk mixture.
When a single bubble appears on the surface of the cream, indicating the cream is just about simmering, pour the pan of cream slowly into the yolk mixture, whisking constantly.
Once the cream is all mixed in, return to the pan and place back on the same low heat and continue whisking until the desired thickness is achieved.
Put in a dish and serve or cover with cling film and place in the fridge.