Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Egg custards go wrong when the raw mixture does not include enough egg whites, which provide the set, or when cooked at too high a temperature, as this causes partial separation of the custard and a watery result.


  • 1.1 litres/ 2 pints full-fat milk
  • 1 vanilla pod, split lengthwise


Preheat the oven to 170°C/325°F/gas 3. Put the milk in a pan with the split vanilla pod over a low heat and bring very slowly to the boil.

While it is heating, whisk the caster sugar in a bowl with the eggs until pale and frothy. Pour over the scalded milk through a sieve, cont