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Homemade custard

Homemade custard

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A star rating of 4.5 out of 5.103 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal284
fat20g
saturates11g
carbs22g
sugars17g
fibre0g
protein5g
low insalt0.1g
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Ingredients

  • 200ml double cream
  • 700ml whole milk
  • 4 large egg yolks
  • 3 tbsp cornflour
  • 100g caster sugar
  • 1 tsp vanilla extract

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2012

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Overall rating

A star rating of 4.5 out of 5.103 ratings
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