Prep 15 mins
Cook 0 mins
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.
- 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.
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 -
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).
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 :-)