Homemade custard
- Sarah Cook
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Serves 8
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4.5 out of 5.216 ratingsRate
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Once you've cracked this technique for silky smooth vanilla custard, you'll never go back to tinned
Freezable
Gluten-free
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
- 200ml double cream
- 700ml whole milk
- 4 large egg yolks
- 3 tbsp cornflour
- 100g caster sugar
- 1 tsp vanilla extract
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Nutrition: per serving
-
kcal284
-
fat20g
-
saturates11g
-
carbs22g
-
sugars17g
-
fibre0g
-
protein5g
-
salt0.1g
low
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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.
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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.
Recipe from Good Food magazine, October 2012
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A star rating of 4.5 out of 5.216 ratings
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