Custard

Preparation info

  • Difficulty

    Easy

  • Makes

    750 ml

Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

I like custard this way — a little thick — eaten on its own straight from the fridge, or at room temperature with crumble or baked fruit. This is a good way to use up the egg yolks after you’ve made pavlovas and is best eaten on the day you make it. Use top-quality vanilla extract.

Ingredients

  • 310 ml(10¾ fl oz/ cups) milk
  • 310 ml(10¾ fl oz/ cups) pouring (single) cream
  • teaspoons vanilla extract
  • 6 egg yolks
  • 55 g(2 oz) caster (superfine) sugar
  • 1 tablespoon cornflour (cornstarch)

Method

Put the milk and cream in a heavy-based saucepan and heat gently to just below boiling point. Remove from the heat and stir in the vanilla extract.

Beat the egg yolks, sugar and cornflour in a heatproof bowl for a few minutes, until the sugar has dissolved and the mixture is pale and thick. Gradually add the warm milk, mixing constantly. When everything is mixed together, pour it back into the pan over low heat. Cook, stirring or whisking almost continuously, for about 4 minutes until the custard has thickened. Don’t let it get too hot or it will scramble, so take the pan off the heat once or twice if necessary. Pour into a serving jug and either serve straightaway, or cover the surface with plastic wrap (this stops a skin forming) and put it in the fridge to chill.