Custard is a traditional and inexpensive dessert. In the 1970s, Natalia LL prepared it frequently for shooting photographs and films from the Consumer Art series.
Makes about ½ liter
- ½ liter milk
- 1 tablespoon butter
- ½ vanilla pod (bean)
- 3½ tablespoons sugar
- 2 egg yolks, beaten
- 2–3 tablespoons potato starch
- (depending on whether thicker or thinner custard is preferred) preserves, fruit syrup, fruits or chocolate sauce, to serve
Simmer two thirds of the milk with the butter and vanilla pod (bean) in a pan over low heat.
In a bowl, mix the rest of the milk with the sugar, egg yolks and potato starch.
Pour the contents of the bowl into the simmering milk over low heat, stirring constantly to prevent lumps from forming.
When the custard thickens, boil it slowly, stirring, for another 1–2 minutes, then remove from the heat. Remove and discard the vanilla pod. The custard can be served with preserves, fruit syrup, fruits or chocolate sauce.