A Very Proper English Custard

Recipe by pammyowl
READY IN: 25mins
YIELD: 2 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring milk and cream to a simmer slowly on low heat.
  • Whisk the sugar and cornstarch together, add the egg yolks, combine well.
  • Slowly whisk the warm milk into the egg mixture, whisking constantly. Add vanilla. Return to the saucepan and stir gently until thickened. Serve hot, or cool to use as a layer in trifles, or fill tart pans.
  • Tip. If using it hot, it can be kept warm in a jug set in a pan of hot water with a bit of cling film on top to prevent a skin forming.
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