If you take a notion that you want a big bowl of custard but don’t feel up to the palaver that goes with making it, here is a useful tip from UK MasterChef judge, Gregg Wallace.
‘If you need custard very quickly, melt, then heat vanilla ice cream. It’s okay – it’s eggs cream, sugar and vanilla.’
* You’ll need good quality ice cream, not soft-scoop ice cream which is made from milk whey rather than eggs and cream.
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