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Recipe

Custard

25 min • 4 servings •
David
Slice of apple pie topped with creamy custard sauce on a ceramic plate, set on a wooden kitchen counter with a saucepan and bowl in the background.

My mum made the best custard. As the youngest, I would often get my pudding first. I would have my bowl licked clean before she had finished serving my siblings and then I would convince her that she had forgotten to give me mine. She fell for it every time. I think she probably went without in order to feed me twice. Sorry mum.

Ready

  • 1 pint milk
  • 2fl oz single cream
  • 1 vanilla pod, sliced open
  • 4 egg yolks
  • 1oz caster sugar
  • 2 level tsp cornflour

    • Set

  • Saucepan
  • Mixing bowl
  • Wooden spoon
  • Whisk

    • Go!

  • Combine the milk, cream and the vanilla pod in a pan. Bring it almost to boiling point and let it simmer over a low heat for a few minutes.
  • Meanwhile, whisk the yolks with the sugar and cornflour until combined well.
  • Remove the vanilla pod from the liquid and pour the creamy mixture slowly over the eggs and sugar. Make sure you whisk constantly to avoid lumps.
  • Return the whole thing to the pan and, over a very low heat, stir with a wooden spoon until the mixture thickens to your desired consistency.
  • Eat it immediately poured over a delicious apple pie.

    • Recommendations

    If you don’t have a vanilla pod to hand, add a little less than a teaspoon of vanilla extract to the combined milk and egg mixture.

    creme anglaise custard

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