Nothing makes us feel more at home and child-like than a bowl of homemade custard. Even better if it’s poured over a delicious apple crumble or bread and butter pudding but, let’s be honest, it’s pretty good on its own too
- 550ml full-fat milk
- 50ml single cream
- 1 vanilla pod or 2 teaspoons vanilla extract
- 5 egg yolks
- 30g caster sugar
- 2 teaspoons cornflour
- Put the milk and cream into a saucepan over a gentle heat and wait for it to reach simmering point. Stir occasionally.
- If using a vanilla pod, scrap out the seeds and add to the milk, along with the pod.
- While the cream is heating, in another saucepan, whisk together the egg yolks, sugar and cornflour until well blended.
- Remove the vanilla pod. Once the milk and cream has reached a simmer, start to pour it into the egg yolk mixture, whisking as you go. Add the vanilla extract at this point if using. Once it’s all incorporated, put the pan back on the heat and, using a wooden spoon or rubber spatula, continue to stir over a low heat until thick and smooth.
- Serve warm or cover with clingfilm and leave to cool.
Tip: If the custard looks like it’s in danger of becoming grainy or turning into scrambled egg, remove the pan from the heat and place in a basin of cold water and continue to stir until smooth again.