We love cooking with Ancona eggs. Known as 'pasta eggs', they have bright orange-yellow yolks, a very creamy texture, and were traditionally used to make pasta in Italy, their place of origin. The vibrant colour and creaminess of their yolks produces a scrumptious, rich custard that is the most brilliant yellow hue. Learn how to make custard from scratch with this simple and delicious recipe. 

Ingredients:

• 6 Lakey farm Ancona egg yolks—keep the whites for macaroons!

• 2 tbsp of caster sugar

• 5 tsp of cornflour

• 2 cups (500mls) of Schultz dairy milk

• 1 vanilla pod

 
Method:

1. Mix the yolks, sugar, cornflour, and vanilla pod seeds scraped from the vanilla pod together in a bowl. Once thoroughly mixed stir in the milk.

2. Pour into a saucepan and slowly heat the custard mix, stirring constantly. Bring the custard mix to a simmer, still stirring, and ensure to mix thoroughly.

3. Once the custard mix thickens, transfer to a jug to serve immediately for a pouring custard otherwise transfer to a serving bowl, sprinkle with freshly ground nutmeg and let it set for 10 mins. A wonderful golden set custard is the result. Serve with fresh berries or stewed rhubarb.