Homemade Custard – simply the best!

custard using saucepot

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)

355ml/milk

270ml/ single cream

1 vanilla pod or ½ tsp vanilla extract

4 eggs, yolks only

60g/2oz caster sugar

2 level tsp cornflour

 

Method

  1. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat
  2. Whisk the egg yolks, sugar and cornflour together in a bowl until well blended.
  3. Pour the hot milk and cream onto the eggs and sugar, whisking all the time with a balloon whisk.
  4. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
  5. Pour the custard into a jug and serve at once.