Real Custard

Preparation info
    • Difficulty


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By Nigella Lawson

Published 1998

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You may as well go the whole hog and use a vanilla pod. Otherwise, use vanilla sugar and/or stir in 1 teaspoon of good vanilla extract at the end. Or you can add 1 tablespoon of rum to the cream when heating it at the beginning.

It is helpful to know, when making custard, that you need 1 egg yolk for each 100 ml of milk or cream. It’s harder to be precise about the sugar, since that rea