Real proper custard

Easy traditional custard made with egg yolks. Adaptable to many recipes and accompaniments. Also a great way to use up egg yolks after making Pavlova.

Takes 30 mins.

Makes 3 servings.

570 ml milk
55 ml cream Optional or replace with milk
1 vanilla beans Or sub. half tsp vanilla essence
4 egg yolks
30 g castor sugar Or more to taste
2 tsp cornflour Level imperial

1/. In a saucepan watchfully bring the milk, cream and vanilla pod to simmering point over slow heat. 2/. Remove the vanilla pod, wash and store. 3/. Whisk (with a balloon mix) the egg yolks, sugar and cornflower together in a bowl till well blended. 4/. Continue whisking while adding the hot milk blend to the yolk mixture. 5/. Return to saucepan (and add vanilla extract if using instead of a pod) over a low heat and stir gently with a wooden spatula or spoon - being careful not to let it burn on the bottom - till thickened. 6/. Pour into a jug to serve hot or pour over chosen dessert such as fresh berries etc.


Have something to add?

You are more than welcome to add your own recipes. It's free.