Proper homemade custard
- February 2021
- Makes 700ml (Serves 6)
- Hands-on time 15 min
We originally made this custard recipe to serve with our blood orange and Campari steamed pudding – a modern take on a traditional pud.
- Gluten-free recipes
- Vegetarian recipes
- 34.3g (19.4g saturated)
- 10.5g (10.5g sugars)
- no fibre
- 300ml double cream
- 300ml whole milk
- 1 tsp vanilla extract or vanilla paste
- 6 medium egg yolks
- 3 tbsp golden caster sugar
- 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.
- 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.
Whisk the leftover egg whites with a pinch of salt or sugar, then freeze in a sealed container for up to 3 months.
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