Custard

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Results 1-20

• cakeanyone?

  07 May 2009

  cakeanyone? rated and commented on this recipe

  

  Used 4 eggs yolks instead of 5 and used 2 tspns vanilla essence instead of vanilla pod - excellent!

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• Mimi

  28 July 2009

  Mimi rated and commented on this recipe

  

  Great recipe for rich, creamy custard. I also only used 4 yolks and reduced the sugar as I found it too sweet for my taste. I used 3/4 tsp vanilla bean paste as an alternative to pods which i save for special occasions and it was perfect. Best custard recipe ever!

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• Kerry

  11 October 2009

  Kerry rated and commented on this recipe

  

  Really easy and tasty! This was the first time id ever made custard and was really suprised at how easy it was! I also used 4 egg yolks and will reduce the amount of sugar as i found it too sweet! Will never buy tinned custard again!!!!

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• GABRIELLE

  20 October 2009

  GABRIELLE commented on this recipe

  ALSO ONLY USED 4 EGG YOLKS AND 100 GMS SUGAR. USED REAL VANILLA POD. ALSO USED THE CORNFLOUR. IT WAS REALLY DELIGHTFUL

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• Rachel Price

  07 March 2010

  Rachel Price rated this recipe

  

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• Staggerlee

  04 April 2010

  Staggerlee rated and commented on this recipe

  

  I will definitely make this again but with a lot less sugar. I followed the advice in the other comments to use only 100g of sugar, but have to say I still found it to be far too sweet. I think 70-80g would be more than adequate. Every other aspect of the custard was perfect.

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• Nica

  13 May 2010

  Nica rated this recipe

  

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• Batcatz

  23 August 2010

  Batcatz rated and commented on this recipe

  

  Lovely custard. I reduced the amount of sugar to 85g after reading the comments, but it was still too sweet so I will try a couple of desert spoons next time! This is probably because I missed the cream out so the volume was less. I used 5 small eggs from my bantam chickens and didn't use the cream. I wasn't sure of the corn flour measurement is that 1 desert spoon? I added 2 teaspoons, then when cooking it I used another teaspoon as it was not thickening. It then went lovely and thick. Looking forward to trying it with much less sugar as I now have a sugar rush. :-)

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• Belkey

  03 October 2010

  Belkey rated and commented on this recipe

  

  Having read the comments, I used four egg yolks & 75g of sugar. I also only had 150ml of cream, but had some condensed milk to use up so added that and the end result was a good one!

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• pancakeroll34

  09 October 2010

  pancakeroll34 rated this recipe

  

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• elsiepop

  12 December 2010

  elsiepop rated and commented on this recipe

  

  Nice, easy recipe but far too much sugar. I reduced the amount to about 80g but was still too much.

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• George Jefferies

  02 February 2011

  George Jefferies rated and commented on this recipe

  

  Perfect side dish for almost any cake based dessert. Also a great guilty pleasure for sitting down in front of the telly with!

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• magrat17

  13 June 2011

  magrat17 commented on this recipe

  Really nice custard, but only used 1tbsp of sugar!

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• sailorgirl

  18 June 2011

  sailorgirl rated and commented on this recipe

  

  Good creamy custard. I use skimmed milk and creme fraiche I also only used 3 egg yolks. I did use the suggested amount of sugar and it is pretty sweet, but went really well with the apple flapjack crumble, cuts through the tartness of the apple. However next time I will use less sugar especially if using for cake such a marble cake for example.

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• Fi

  19 June 2011

  Fi rated and commented on this recipe

  

  Like others above I used only 4 yolks and 80g of sugar (light brown caster) for my recipe. Overall, this is extremely simple to follow and, as someone who has never mastered the art of custard powder, relatively hazard free. It probably took me 30 minutes at most to make the custard and I cannot believe I haven't done this earlier. I definitely recommend this, it is HEAVENLY!

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• eatthebiscuit

  25 September 2011

  eatthebiscuit rated and commented on this recipe

  

  My first custard. Very easy, came out perfectly. I added some of the milk mixture into the yolk mixture till a bit liquidy then poured it back in the pan with the rest and didn't clean the pan or strain. It came out perfectly smooth. Still too sweet with 75g sugar. I would suggest 40g, after all it's better to add more if you find you need it, you can't take it out once it's in ;-)

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• Iraena

  28 September 2011

  Iraena commented on this recipe

  Now if you would only give your recipes in metric so us ex-pats in the US could have a taste of home cooking /baking, which we crave. Thank-you. Iraena.

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• MacyMoo

  28 October 2011

  MacyMoo commented on this recipe

  Iraena, if you go to http://www.convert-me.com/en/convert/cooking or just look on google and type in "cooking conversion" you will find loads of sights that do it automatically.

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• Ynot

  21 November 2011

  Ynot commented on this recipe

  Could brandy or rum be added to this custard to make a sauce for Christmas pud, without spoiling it ???

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• Mammy Cook

  20 December 2011

  Mammy Cook rated and commented on this recipe

  

  First time I've ever made "real" custard and only read comments after cooking and really wishes I'd halved (at minimum) the sugar! Extremely sweet. I only used 4 egg yolks plus tipped some of hot milk into yolk before returning to pan - see no need to wipe out pan. I didn't know what dsp meant so only used 1 tsp of cornflour which wasn't thick enough more of a pouring sauce than real custard but would certainly use again! Kids loved it

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Ingredients

• 1 vanilla pod
• 250ml milk
• 250ml double cream
• 5 egg yolks
• 120g golden caster sugar
• 1 dsp cornflour (if making the thicker custard)

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Difficulty and servings

Makes 600ml (serves 4)

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 1 vanilla pod
• 250ml milk
• 250ml double cream
• 5 egg yolks
• 120g golden caster sugar
• 1 dsp cornflour (if making the thicker custard)

Per 150ml serving

560 kcalories, protein 7.6g, carbohydrate 37.9g, fat 43.0 g, saturated fat 21.8g, fibre 0.0g, salt 0.15 g

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