Proper homemade custard

Proper homemade custard
  • Serves icon Makes 700ml (Serves 6)
  • Time icon Hands-on time 15 min

This easy recipe for homemade vanilla custard is the perfect finishing touch: pour it over apple pie, steamed pudding, or whatever you fancy.

We originally made this custard recipe to serve with our blood orange and Campari steamed pudding – a modern take on a traditional pud.

Nutrition: Per 116ml Serving

Calories
372kcals
Fat
34.3g (19.4g saturated)
Protein
5.4g
Carbohydrates
10.5g (10.5g sugars)
Fibre
no fibre
Salt
0.1g
Calories
372kcals
Fat
34.3g (19.4g saturated)
Protein
5.4g
Carbohydrates
10.5g (10.5g sugars)
Fibre
no fibre
Salt
0.1g

Ingredients

  • 300ml double cream
  • 300ml whole milk
  • 1 tsp vanilla extract or vanilla paste
  • 6 medium egg yolks
  • 3 tbsp golden caster sugar

 

 

Method

  1. Heat the double cream and milk with the vanilla extract (or paste) and let it simmer gently for a few minutes to infuse. Meanwhile, beat the egg yolks and  caster sugar in a heatproof bowl until pale and thick. Slowly pour the hot cream/milk into the egg mixture and whisk together quickly to combine.
  2. Strain the custard into a clean, heavy-based pan and put over a low heat. Stir the custard constantly with a wooden spoon as it thickens – keep the heat gentle and the custard moving or it may curdle. The custard should be ready after about 8 minutes, and be thick enough to coat the back of the wooden spoon.

delicious. tips

  1. Whisk the leftover egg whites with a pinch of salt or sugar, then freeze in a sealed container for up to 3 months.

Recipe By

Jen Bedloe

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