Pie & Custard

a handful of this

plus a few of these

makes this

Rhubarb from the garden & few green apples from the tree makes a wonderful Apple & Rhubarb Pie with some home made Custard.
i stewed the Apples & Rhubarb separate, then mixed them together & poured it into the pie crust.

Home-made Custard

• 1 cup milk
• 1 cup thickened cream
• 1 vanilla bean or 1tsp Vanilla 
• 4 egg yolks
• 1 tablespoon cornflour
• 1/3 cup caster sugar
• 
  
• Combine milk and cream in a small pot & add vanilla [if using vanilla bean split bean lengthways & scrape seeds into milk & drop in the bean] 
• 
  
• Cook slowly on medium heat until hot but not boiling.
• 
  
• Whisk egg yolks, cornflour and sugar in a glass bowl.
• 
  
• Remove vanilla beans from milk mixture. 
• 
  
• Pour hot milk mixture over egg yolk mixture & whisk 
• 
  
• Pour into a medium pot & cook on low, stirring constantly for about 10 mins or until thick & will coat the back of a spoon. 
• Do not allow custard to boil, as it might curdle.

i hate it when you have a recipe that calls for either just the whites or just the yolks. when this happens i always have a companion recipe to use the left over egg. in this case it is Meringue/ Pavlova. i will post that recipe tomorrow.