Master this easy method and you’ll never need to buy custard again!

Homemade custard

Makes about 650ml

570ml milk
55ml single cream
1 vanilla pod
4 egg yolks
30g caster sugar
2 level tsp cornflour

  1. Combine the milk, cream and vanilla pod or extract in a saucepan over a low heat and slowly bring to a simmering point. Remove the vanilla pod.
  2. In a bowl, whisk together the egg yolks, sugar and cornflour until well blended.
  3. Whisking constantly, pour the hot milk mixture into the eggs. Whisk to combine.
  4. Quickly wash out the pan and dry it, then return the mixture to the clean, dry pan over a low heat. Stir gently with a wooden spoon for around 7-8 minutes until the custard has thickened enough to coat the back of the spoon.
  5. Pour the custard into a jug and serve immediately.

 

Top tips
  • Don’t be tempted to increase the heat, or the eggs will curdle.
  • You can substitute 1 tsp vanilla extract for the vanilla pod; stir it in once you’ve returned the custard to the pan in step five.
  • If you need to keep your custard hot for a short while before serving, cover the surface of the custard with cling film to prevent a skin from forming, then stand the jug in a pan of hot water.