Community Pick
Custard
"Custard is a British institution! Sponge puddings and crumbles just wouldn't be the same without it! This will make a custard of a pouring consistency. IMPORTANT: In order to have a smooth (not lumpy) custard, use a heavy-bottomed saucepan, and stir constantly! If you have to walk away from the stove, remove saucepan from heat. Another delicious find from Great British Cooking."
photo by The 500 Chef
- Ready In:
- 15mins
- Ingredients:
- 5
- Yields:
-
2 cups
- Serves:
- 4
ingredients
- 1 1⁄2 cups milk
- 2 teaspoons cornstarch
- 1 tablespoon sugar
- 3 egg yolks
- 1⁄2 teaspoon vanilla extract
directions
- Mix 2 tablespoons of the milk with the cornstarch in a heavy-bottomed saucepan.
- When the cornstarch is dissolved, slowly add the rest of the milk and sugar, and cook over moderate heat until the sauce starts to thicken and comes to a boil.
- Remove from heat.
- In a small bowl, beat egg yolks with a fork.
- Take a cup of the sauce, and slowly add to the eggs, beating briskly as you pour.
- Return the egg/sauce mixture to the saucepan, stirring into the hot sauce.
- Bring back to a boil, stirring constantly.
- Remove from heat, and add the vanilla extract.
- Pour custard into a jug or pitcher, and serve.
- Tip: To prevent custard forming a skin as it cools, cover jug with plastic wrap.
Questions & Replies
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Reviews
-
It was easy to make. It was thick enough. It definitely needs more sugar. -
I made some changes as following: more cornstarch (1 tbsp, 2 if use for cream puff filling), more sugar (3-4 tbsp), whipping cream instead of milk (make it creamier, will try milk next time), 1 tsp of vanilla and 1tbsp rum (can use less). -
This was delish! I agree with using the heavy pot as mine wasn't really and I had to stir like crazy to try and stop the liquid getting thick only on the bottom of the pot which clumped. I managed ok though and had it with ice cream and fruit. MMmmm. I used low fat milk and a few drops of sugar substitute. A great low sugar/fat option for getting my calcium :) -
So simple and so delicious - My Mom was from Burnley, and we had custard topping for a lot of our desserts, I had lost her recipe for a lot of years, and this is the same thing!! Thank you for posting - It is delicious with Apple Crumble - -
We had some leftover Blueberry boy bait (7118) and my British husband complains about lack of proper custard here. Plus we have hens, so I am always looking for ways to use up eggs. This was a great way to do it. Next time I might add 1/8-1/4 tsp lemon extract just to give it a bit more umph. Hubby said it was just like the real stuff :-)
see 26 more reviews
Tweaks
-
perfect, thank you. I used 2tbsp of Amaretto instead of the vanilla...1/4tsp almond flavour would work as well.<br/><br/>Tip for getting it smooth without straining....ensure the cornstarch is fully dissolved, stir constantly with a spatula. i used a wire wisk to beat the eggs and while adding the milk to the eggs
RECIPE SUBMITTED BY
truebrit
United States
