Proper homemade custard

  • Portion size: Makes 700ml (Serves 6)
  • Hands-on time 15 min
  • Difficulty: easy
Former head of food, delicious.

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We originally made this custard recipe to serve with our blood orange and Campari steamed pudding – a modern take on a traditional pud.

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Ingredients

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

 

 

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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.
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  • Nutrition

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

    Cook smarter

    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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