Homemade Custard
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 150 ml Double cream (heavy cream (US/CAN) or (AUS) thickened cream)
- 150 ml Whole milk
- 3 Egg yolks
- 2 tbsp Caster sugar
- 2 tsp Cornflour (corn starch)
- 1/2 tsp Vanilla paste
Method
- Heat the cream and milk: Add the double cream and whole milk to a saucepan and heat gently over a medium-low heat until steaming but not boiling. This should take about 3-5 minutes.
- Mix the other ingredients together: Meanwhile, whisk the egg yolks, caster sugar, cornflour and vanilla paste together in a large bowl until smooth and slightly paler in colour.
- Gently combine: Slowly pour the warm cream mixture into the egg mixture, whisking constantly to stop the eggs scrambling.
- Heat everything in the pan: Pour the mixture back into the saucepan and cook over a low heat, stirring continuously with a wooden spoon or spatula. Cook for 3-5 minutes until the custard thickens, being careful not to let it boil.