Egg Custard

Preparation info
  • makes about

    ¾ pint

    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About


  • ½ pint milk
  • 1 tablespoon caster sugar plus more for sprinkling
  • 1


Preferably using a non-stick saucepan, heat the milk with the sugar and vanilla pod. Bring mixture very slowly to the boil.

Beat yolks in a bowl with a wooden spoon, without allowing them to become too frothy.

Remove vanilla pod (which can be wiped and reused many times) from the milk. Pour milk on to the yolks in a steady stream, stirring all the time. Return to the pan when we