How to…Make Perfect Custard

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About
  • To make a smooth velvety custard, of whichever type, the golden rule is to keep the heat low. Never let custard overcook or you will end up with a pan full of scrambled eggs.
  • When stirring custard, make sure the wooden spoon passes through the middle of the pan and around the edge, where the custard is hottest and so will thicken quickest. Keep stirring to ensure the custard thickens evenly.
  • If there is any milk protein on the base of the saucepan, rinse it out before returning the custard to the pan, as this may cause the custard to catch on the bottom.
  • If the custard curdles a little, try removing it from the heat, adding a teaspoon of iced water and beating well. This will prevent further curdling but will not make a smooth custard.
  • Alternatively, make custard using a double boiler or use a metal bowl set over a saucepan of simmering water (don’t let the bowl touch the water) for a more gentle heat.