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  • Sarah L Samuels

Vanilla Custard

Homemade custard is easy to make and tastes so much better than ready made. Once you have tried this recipe there will be no going back.


It’s really easy to make, takes about 20 minutes and then you will have delicious smooth custard that tastes amazing. Don’t be tempted to use vanilla extract it really doesn’t taste the same.



Custard is the perfect accompaniment to lots of delicious desserts for a family meal or a dinner party. My favourite being a rhubarb crumble!




It can be poured over crumbles, cakes and lots of other desserts and can be enjoyed hot or cold.


You can use the left over egg whites in friands and meringues.



This is a really easy recipe and once you have tried it there will be no more ready made custard!


It is worth getting some vanilla bean paste as it tastes so much better than vanilla essence.



In a large heatproof mixing bowl place the egg yolks, caster sugar, cornflour and vanilla bean paste.



Whisk together until smooth.



Place the milk in a large pan and heat until just before boiling point.




Add the milk slowly into the egg mixture and whisk until fully combined.



Pour back into the pan and on a medium heat whisk until thickened.



Pour into a jug and serve.




Vanilla Custard


Sarah’s servings: 6-8 portions

Sarah’s skill: Easy

Baking time: None


Ingredients


4 Large Egg Yolks

50g Caster Sugar

30g Cornflour

1 tsp Vanilla Bean Paste

600 ml Milk


Method

  1. In a large heatproof mixing bowl place the egg yolks, caster sugar, cornflour and vanilla bean paste.

  2. Whisk together until smooth.

  3. Place the milk in a large pan and heat until just before boiling point.

  4. Add the milk slowly into the egg mixture and whisk until fully combined.

  5. Pour back into the pan and on a medium heat whisk until thickened.

  6. Pour into a jug and serve.


Equipment Used







Sarah’s extra slice…..


You can use semi-skimmed or full fat milk in this recipe.


You can use the left over egg whites in Friands and Meringues.

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