SHOPPING LIST: Cooking Skills: Eggs 2, Chapter 2 (Stirred Custard)

Eggs: the four recipes use 11 egg yolks, and the experiments use about 6 more. The whites (about 17) can be frozen for the meringues in chapter 6 (they keep for 3 months).
Choose Lion-marked eggs.

Cornflour-stabilised custard (2 portions)
[ ] 250 ml whole or semi-skimmed milk
[ ] 2 medium egg yolks (keep the whites for chapter 6)
[ ] 25 g caster sugar
[ ] 1 tsp cornflour
[ ] ½ tsp vanilla extract

Classic custard (crème anglaise) (3 portions)
[ ] 250 ml whole milk
[ ] 3 medium egg yolks
[ ] 30 g caster sugar
[ ] 1 tsp vanilla extract (or half a vanilla pod, split)

Baked apple with custard (1 portion)
[ ] 1 large cooking or eating apple
[ ] 1 tsp raisins or sultanas
[ ] ½ tsp ground cinnamon
[ ] 1 tsp brown sugar or honey
[ ] 80 ml of the classic or cornflour custard from this chapter (about one third of a batch)

Custard ice cream (stir-freeze) (4 portions)
[ ] 250 ml whole milk
[ ] 150 ml double cream
[ ] 4 medium egg yolks
[ ] 60 g caster sugar
[ ] 1 tsp vanilla extract