Homemade custard
- Preparation and cooking time
- Total time
- A little effort
- Makes 600ml (serves 4)
Skip to ingredients
- 1 vanilla pod
- 250ml milk
- 250ml double cream
- 5 egg yolks
- 120g golden caster sugar
- 1 dsp (if making the thicker custard) cornflour
Nutrition: per serving
- kcal560
- fat43g
- saturates21.8g
- carbs37.9g
- protein7.6g
- salt0.15g
Method
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.
