putting the yolks into a large bowl.
Add the caster sugar (30g) and whisk until combined.
Add the plain flour (30g) and vanilla extract (½ tsp) and whisk until combined.
Heat the full fat milk (300ml) on a very gentle heat until warmed but not quite boiling. Stir regularly to ensure that it does not burn.
Once the milk is warm, remove from the heat and gradually add to the large bowl a bit at a time. Whisking each addition in completely before adding more.
Once combined, put the mixture into the pan and return to a very gentle heat. Continue to cook, whisking constantly, until the custard has reached your desired thickness - this usually takes about 10 minutes but will depend on how runny you want your custard to be. You must whisk the custard constantly to avoid it going lumpy.
Remove from the heat and continue to whisk for another minute.
If you're making the custard to use later
Put the custard into a bowl or jug and cover with cling film. It is important that the top of the custard is in full contact with the cling film to prevent a skin forming while the custard cools.
Place into the fridge until you're ready to use.
So, after hearing about a homemade version of Doner Kebab that you can make in the slow cooker I decided to give it a go and see if homemade Doner Kebab could hit the spot like the greasy kebab shop version does
Today I’m bringing you my tasty homemade Quorn burgers recipe. The other suggestion I’ll make for these homemade Quorn burgers is, after cooking in the pan, you can easily then place the burgers under a grill, top them with cheese and grill them until the cheese is melted