Homemade custard

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

  • Prep:10 mins
    Cook:15 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 352
  • fat 20g
  • saturates 11g
  • carbs 38g
  • sugars 29g
  • fibre 0g
  • protein 5g
  • salt 0.1g

Ingredients

  • 200ml double cream
  • 700ml whole milk
  • 4 large egg yolks
  • 3 tbsp cornflour
  • 200g caster sugar
  • 1 tsp vanilla extract
MPU 2

Method

  1. 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.

  2. 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.

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