English Custard


  • 7 egg yolks (140 g/5 oz)
  • 3 oz (80 g) superfine sugar
  • 180 ml (¾ cup) fresh whole milk


Mix the yolks with the sugar. Bring the milk to a boil and pour it over the yolks and sugar. Whip and return to the pan before cooking it to 180°F (85°C). Run a finger along the back of a spatula coated with custard: it’s ready if the track remains visible. Allow to cool and store in the refrigerator.