The woody flavour of thyme gives custard a beautiful elegance which works in tandem with apples. I recommend pouring this custard (liberally, may I add) over apple pie, strewdal or crumble.

Thyme-Infused Custard
Servings
750
mlPrep time
10
minutesCooking time
15
minutesThe woody flavour of thyme gives this custard a beautiful elegance.
Ingredients
8 egg yolks
75 g caster sugar
fresh thyme
300 ml milk
300 ml double cream
Directions
- Whisk the egg yolks and sugar together in a bowl until well blended.
- Chop the fresh thyme finely and place into a pan, along with the milk and cream. Bring to the boil.
- Once the milk and cream have reached boiling point, take off the heat. Pour a little of the milk and cream onto the eggs and sugar and mix well. Pour back into the pan. Return to the heat and, using a whisk, lightly stir to thicken. Do not boil.
- As the egg yolks warm, the cream will thicken to a custard. Keep stirring with a wooden spoon until it coats the back of a spoon. Remove from the heat and pass through a sieve into a clean saucepan, discarding the thyme leaves. Leave to cool, stirring occasionally until it cools completely. The custard can be served cold or hot.