If you’ve got the ingredients, homemade custard is easier than you might think and absolutely worth the extra effort! Silky and indulgent, it makes the perfect partner to almost any pud. The cornflour in this recipe means you’re less likely to come into difficulty and scramble the eggs, just be sure you cook it out properly or it will make the custard taste floury.
Gary
Series 17
Difficulty:
Easy
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- Ingredients
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Method
Step 1
For the custard, heat the milk, cream and vanilla paste in a pan over a medium heat to just below boiling point.
Step 2
In a large bowl, whisk the egg yolks, cornflour and caster sugar together until pale and fluffy. Pour over the warmed milk, whisking continuously.
Step 3
Pour the mixture into a heavy-based pan and cook over a very low heat for 3–4 minutes stirring continuously until smooth and thick enough to coat the back of a spoon. Remove from the heat and serve.
