Homemade custard

waaaay too much sugar ruined the whole batch of custard who ever put this recipe on should be ashamed of themselves

I just made this custard and it is so tasty! I thought that making custard was going to be really hard but it's not! I didn't halve the sugar and it tastes really great but you may want to if you don't like things which are too sweet. Definitely going to recommend this recipe to friends.

I gave this only 4* because of the sugar. I halved the sugar (like most people suggested) & because my custard was for trifle I used a tsp or 2 more cornflour & added amaretto. It was fantastic but they do need to sort the recipe!

I successfully made this but as stated before, the amount of sugar is wrong. You can’t whisk 200g of sugar into four egg yolks! Having compared other recipes I would try 50g and see how that works. Also, for a thicker custard rather than a crème anglaise style I would use a little bit more cornflour.

Think the amount of sugar in the ingredients is totally wrong - surely it should be 20g and not 200g! I make proper custard with just a tablespoon of sugar to a pint of cream/milk and 3 egg yolks.

I used this recipe to make good old fashioned banana custard for 3 people. I halved the quantities, used semi-skimmed milk and 80g sugar (although I could probably have used 60g). I sliced up 3 small very ripe bananas and added them to the hot custard for 5 minutes before serving up. Clean bowls all round!

This recipe is excellent - taste, texture, and ease of making. It gives a very smooth and velvety custard. The only change I would make is put a bit less sugar, say 100g instead of the 200g. If I had read the comments before making the custard I would have definitely put less sugar in. Like some others I too thought that 200g of sugar was a lot but I ignored my instinct. Nonetheless I would still give this recipe a 5-star rating.

With less sugar and real vanilla this is lovely! I used half of everything with 70g sugar and it was still very sweet :) 100ml double cream 350ml whole milk 2 large egg yolks 1.5 tbsp cornflour 70g caster sugar 1 tsp vanilla extract paste

200 g sugar=ice cream.

A wonderfully rich and very flexible custard! I heeded the comments on sugar and started with 85 g sugar instead of 200 g! Turns out I had to add sugar to make it sweet enough. I eventually used about 100 g of sugar. It would make lovely ice cream too! Sensitivity to sweet decreases with temperature, so use with around 75-85 g of sugar if using warm, 100-125 g if using refrigerated/set, and if making ice cream with it, use all 200 g of sugar. It is GOOD!