Homemade Custard – simply the best!
If you have never tried homemade custard before, you have a treat in store! Made from egg yolks, cornflour, caster sugar and milk and cream, the vanilla essence makes this a treat indeed. And it is so easy to make. My custard is made using 355 ml of milk (use full fat if you dare, otherwise semi-skimmed is just as nice) and 270ml of single cream.
I made our custard in our wonderful AGA saucepot which I find so useful. I use it for gravies and sauces, rice, asparagus and soups. It has a pouring lip and is the most useful piece of equipment in my cupboard.
Ingredients (Makes 1 pint and a bit)
270ml/ single cream
1 vanilla pod or ½ tsp vanilla extract
4 eggs, yolks only
60g/2oz caster sugar
2 level tsp cornflour
- Bring the milk, cream and vanilla pod to simmering point slowly over a low heat
- Whisk the egg yolks, sugar and cornflour together in a bowl until well blended.
- Pour the hot milk and cream onto the eggs and sugar, whisking all the time with a balloon whisk.
- Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
- Pour the custard into a jug and serve at once.