Custard
Cooking time
Ready in 20 minutesSkill level
Moderately easyServings
Makes 600ml (serves 4)All it takes is a little bit of effort and you can make the very best, proper custard
Nutrition and extra info
Nutrition per 150ml serving
- kcalories
- 560
- protein
- 7.6g
- carbs
- 37.9g
- fat
- 43g
- saturates
- 21.8g
- fibre
- 0g
- sugar
- -
- salt
- 0.15g
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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Method
- Split the vanilla pod in half and scrape the seeds out with the point of a knife. Put both the pod and seeds in a medium pan with the milk and cream. Bring to the boil slowly then take off the heat and leave to stand.
- Lightly whisk the egg yolks and caster sugar (and cornflour if you are using it) until pale and thick.
- Whisk in the vanilla- infused milk – fish the pod out first – then wipe out the pan (to get rid of any milk that has caught on the base) and strain the custard mixture back in. Put it back on a medium heat, stirring continuously until the custard thickens enough to coat the back of a wooden spoon. Don’t let it overheat or boil or the egg will curdle.
Recipe from olive magazine, January 2009
Comments, questions and tips
Comments
First attempt at making custard and this was a huge success. After reading others comments I too only used 4 egg yolks and about 75g of sugar. It was plenty sweet. I would imagine it would be far too sweet if you used the recommended amount! I was surprised at how simple this was to make and the vanilla flavour was lovely. With the addition of cream it's not the healthiest option but perfect for a special occasion.
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
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.