• makes 600ml (serves 4)
  • A little effort

Sometimes you just need a really good basic recipe. This easy custard is rich with eggs and cream and flavoured with fresh vanilla. Make a batch for the family this weekend to go with your favourite pudding.



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


  • Step 1

    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.

  • Step 2

    Lightly whisk the egg yolks and caster sugar (and cornflour if you are using it) until pale and thick.

  • Step 3

    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. Serve with your favourite pudding.

Nutritional Information

  • Kcals 560
  • Fat 43g
  • Saturates 21.8g
  • Carbs 37.9g
  • Protein 7.6g
  • Salt 0.15g