Homemade custard
Once you've cracked your own technique for silky smooth vanilla custard, you'll never go back to tinned
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 15 mins
- 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.
PER SERVING
352 kcalories, protein 5g, carbohydrate 38g, fat 20 g, saturated fat 11g, fibre 0g, sugar 29g, salt 0.1 g
Recipe from Good Food magazine, October 2012.
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http://www.bbcgoodfood.com/recipes/2554644/
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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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A syrupy basin pudding with a moist sponge and sticky sauce- a Great British tradition with retro charm
12
ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Ingredients
- 200ml double cream
- 700ml whole milk
- 4 large egg yolks
- 3 tbsp cornflour
- 200g caster sugar
- 1 tsp vanilla extract
PER SERVING
352 kcalories, protein 5g, carbohydrate 38g, fat 20 g, saturated fat 11g, fibre 0g, sugar 29g, salt 0.1 g
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25 October 2012
Caroline commented on this recipe
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