Jersey & Guernsey Milk - The Taste of Goodness


	Really Cracking Custard Chocoholics Crème Anglaise Egg Custard Bitter-Sweet Chocolate Sauce

	Really Cracking Custard This bears absolutely no resemblance to the stuff you get in a packet, but you should still be able to whip it up while family or friends clear the table. 600ml of Jersey or Guernsey milk 1 vanilla pod 3 egg yolks 2 teaspoons cornflour 25g caster sugar Gently heat the milk and the whole vanilla pod in a pan Mix together the egg yolks, sugar and cornflour to get a smooth paste Pour the paste into the milk and stir well – now remove the vanilla pod, rinse it off and dry it ready to be used again Strain the mixture into a clean saucepan and, stirring constantly, cook gently until the custard thickens Serve in a jug over sponges, fruit pies or your favourite steamed pudding

	Chocoholics Crème Anglaise This is so easy and tastes great with most desserts. Children will love it poured over bananas. 290ml Jersey or Guernsey milk 2 egg yolks 55g dark chocolate 1 tbsp sugar Gently heat the milk and chocolate – keep the heat low Beat the egg yolks and sugar into a thick paste Now add the chocolate milk to the paste and mix over a low heat – make sure you stir frequently to avoid lumps When it is warmed through until there are no lumps, it is ready to serve

	Egg Custard A little bit retro but so are humbugs, treacle sponge and rice pudding, and we all love those too! 300ml of single Jersey or Guernsey cream 1 vanilla pod Strip of lemon peel 2 eggs and 1 extra egg yolk 75g caster sugar Grated nutmeg Heat the cream in a pan with the vanilla pod and lemon peel When it reaches boiling point, take off the heat and leave to infuse for 10 minutes Beat the eggs, egg yolk and sugar until pale and thick Strain the warm milk on to the egg mixture, stirring continuously Pour the mixture into a ceramic dish and sprinkle with the nutmeg Bake in a preheated oven at 170°c/325°f/gas mark 3 for 30 – 40 minutes until the top is firm to touch Cool on a wire rack and eat on the same day

	Bitter-Sweet Chocolate Sauce Perfect served on top of our creamy Jersey or Guernsey ice cream. 300g broken bitter dark chocolate 150g Jersey or Guernsey butter 75ml Jersey or Guernsey double cream Place all the ingredients in a glass bowl over the top of a pan of simmering water Warm through until it has completely melted and then serve…that’s it!