How to Make Custard
Equipment you will need for this technique:
- Chopping board
- Small knife
- Small saucepan with pouring spout
- Wooden spoon
- Sieve
- Heatproof bowl
- Serving jug
This foolproof recipe for vanilla custard is the perfect accompaniment to crumbles, sponges, and puddings.
Ingredients
- 568ml/1 pint of full-fat milk
- 1 vanilla pod (or 1 tsp vanilla essence)
- 3 egg yolks
- 25g/1oz caster sugar
- 2 tsp cornflour
Instructions
- Heat the Milk: Pour 568ml/1 pint of full-fat milk into a small saucepan with a pouring spout.
- Add Vanilla: Slice a vanilla pod down the middle along its length. Scrape out the seeds with a knife and tip them into the milk with the pod. Alternatively, you can use vanilla essence.
- Heat and Cool: Gradually heat the milk and vanilla together over medium heat. When the milk boils, remove it from the heat and allow it to cool.
- Prepare Egg Mixture: In a heatproof bowl, mix together 3 egg yolks, 25g/1oz caster sugar, and 2 tsp cornflour to form a smooth paste.
- Combine Milk and Egg Mixture: Pour the cooled milk into the paste and stir well with a wooden spoon until smooth and fully incorporated.
- Strain the Mixture: Strain the mixture through a sieve back into the saucepan.
- Cook the Custard: Stirring constantly, cook the mixture on a very low heat until the custard thickens. The custard is ready when you can draw a clear line with your finger on the back of the wooden spoon.
- Serve: Pour the custard into a serving jug and serve warm or let it cool down if you prefer it cold.
Helpful Hints
- Temperature Control: Ensure you cook the custard on a very low heat to avoid scrambling the eggs.
- Consistency Check: Use the back of the spoon test to check the consistency of the custard.
- Cooling Tips: If you want to cool the custard quickly, place the serving jug in a larger bowl filled with ice water. Stir occasionally.
