Homemade custard

Homemade custard

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
352
protein
5g
carbs
38g
fat
20g
saturates
11g
fibre
0g
sugar
29g
salt
0.1g

Ingredients

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

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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.

Recipe from Good Food magazine, October 2012

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Comments

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redestiny's picture
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This is REALLY sweet! I would only use 100g of sugar next time.

car0l3y's picture

This is far too sweet - half the quantity of sugar!

ajctracey's picture

If you're worried about your fat intake, then simply make this recipe with 900ml milk - semi-skimmed will also give a good result.
I use much less sugar, but that's a personal matter of taste.

If I'm really in a hurry I make my own "cheat's custard" with some custard powder (just following the instructions on the packet) and then stirring in the yolk of one or two eggs at the last minute when the custard is off the heat and still hot. It's been known to fool genuine foodies!

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