AGA Homemade Custard

You will need a mixing bowl or jug and a medium-sized pan - the AGA 1.6 litre or 2.4 litre stainless steel saucepots are perfect for this recipe with their non-stick finish.

1. Separate the eggs and place the yolks into a mixing bowl or jug. Store the egg whites in a clean jam jar or container (see tip). Add the caster sugar and whisk together until light in colour.

2. Heat the milk and cream and vanilla pod if using until just below boiling point. Remove from the heat, remove the vanilla pod if necessary or add the vanilla essence.

3. Continue to whisk the eggs and sugar while you add the hot milk and cream mixture. Pour back into the saucepan through a sieve and heat gently on the AGA simmering plate for 10 minutes or until thickened enough to coat the back of a spoon.

4. Serve warm.

Tips

Egg whites can be stored in the fridge for several weeks or frozen. To make simple meringues, weigh the egg whites into a mixing bowl and measure double that weight of caster sugar into a separate bowl. Whisk the whites until fluffy then add the sugar a teaspoon at a time. Pipe or spoon blobs on to a lined cold plain shelf and bake in the AGA simmering oven for an hour. Store in an airtight container for several weeks or even months and use for a quick Eton mess or a simple dessert with whipped cream and fresh berries.

Use a vanilla pod to infuse the milk and cream while warming. Remove before adding the eggs. The vanilla pod can be washed and stored for reuse.

Vanilla pods can be kept in a jar of caster sugar to create vanilla sugar which can be used in place of the caster sugar then there is no need to add the vanilla essence.

This custard can be made in advance and kept in the fridge for 2 days. Cover the surface with cling film or a butter wrapper to prevent skin from forming. Reheat very gently.

Alternatively, cartons of ready-made custard can be heated unopened in the AGA simmering oven for 30 mins.