Custard Sauce

Preparation info

    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About


  • ¾ pt / 430 ml milk
  • 1 tbsp caster sugar


Heat the milk and sugar together in a saucepan. Whisk the egg yolks in a bowl and gradually stir in the hot milk. Strain the custard back into the saucepan, and stir it continuously over a low heat with a wooden spoon until it thickens enough to coat the back of the spoon, taking care not to curdle it by overheating. Pour it into a bowl, and when cooled slightly, cover the surface with cling fi