Proper homemade custard

Name: Proper homemade custard
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Yield: Makes 700ml (Serves 6)
Cuisine: British recipes
Ingredients: 300ml double cream; 300ml whole milk; 1 tsp vanilla extract or vanilla paste; 6 medium egg yolks; 3 tbsp golden caster sugar

Portion size: Makes 700ml (Serves 6)
Hands-on time 15 min
Difficulty: easy

Gluten-free

Vegetarian

Jen Bedloe

Former head of food, delicious.

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We originally made this custard recipe to serve with our blood orange and Campari steamed pudding – a modern take on a traditional pud.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

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.