Thick Custard

Name: Thick Custard
Yield: Makes about 500 ml
Cuisine: British
Ingredients: 3 tbsp cornflour, slaked with a little water; 100 g light brown sugar; 3 tbsp cornflour, slaked with a little water; 2 vanilla pods, split lengthways; 8 medium egg yolks; 250 ml milk; 250 ml double cream

Preparation info

Makes about
500 ml

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

This is more akin to the traditional custard I grew up on as a child. Despite years of the more wishy-washy French crème anglaise in restaurants, I still prefer this richer, thicker variety.

Ingredients

250 ml milk
250 ml double cream
2 vanilla pods

Europe
United Kingdom
Dessert
December
Winter
November
Vegetarian
Gluten-free

Method

In a saucepan, boil the milk with the cream and the vanilla.

Beat together the yolks and the sugar in a bowl. Add the cornflour and water to the yolks. Pour the hot milk and cream mixture on to the yolks, and stir. Cook gently, stirring constantly, for 5–10 minutes to make sure you’ve killed off any floury taste. The thickening will happen quite quickly but the floury taste will take a