techniques

Once you've cracked this technique for silky smooth vanilla custard, you'll never go back to tinned

Homemade custard

double cream

whole milk

tbsp cornflour

caster sugar

tsp vanilla extract

Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.

Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.

Mangos are delicious, but can be tricky to prepare. Find out how to peel the skin, remove the stone and cut the flesh into bite-sized chunks with our guide.

How to cut a mango

mango

Hold the mango on its side so one of the pointed ends is facing you, with the cheeks at either side.

Slice downwards using a serrated knife to remove one of the cheeks, guiding the knife around the stone in the middle. Turn the mango around and repeat on the other side.

Holding the mango with a thick tea towel, score the flesh in a diagonal pattern along the length of the cheek using the tip of the knife, avoiding cutting through the skin. Turn 90 degrees and score again to make a criss-cross pattern.

Turn the scored mango cheek over and push on the skin with your fingers so the fleshy side pops out, with the scored mango chunks separated and poking out. Cut the cubes of flesh away from the skin with a knife.

Repeat with the other cheek, following the curve of the stone. Score along the pieces with a knife as before, then run the knife along the skin to release the pieces. Add these to the rest of the mango pieces.

Pickled eggs are a great snack and a great way to preserve your eggs. Here&#39;s how to make them. 

Pickled eggs

eggs

(about 6.8 fl oz) white vinegar

(about 6.8 fl oz) malt vinegar

(about 6.8 fl oz) water

(about 3.5 oz) sugar

bay leaves

tbsp black peppercorns

salt

Begin by boiling your eggs for 8 minutes. After boiling, immediately plunge them into ice-cold water for 5 minutes. This will stop the cooking process and make peeling easier.

While the eggs are cooling, combine the white vinegar, malt vinegar, water, sugar, bay leaves, black peppercorns, and salt in a medium-sized pot. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt have completely dissolved.

Once the eggs are cool, gently peel them and place them in a clean and sterilised jar.

Pour the warm pickling liquid over the peeled eggs, ensuring they are fully submerged. Seal the jar and leave it to cool to room temperature.

After the jar has cooled, refrigerate it. It&#39;s best to leave the eggs to pickle for at least overnight, but the longer they sit, the more flavorful they will become.

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Homemade custard

How to cut a mango

Pickled eggs

The most viewed techniques recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine