1/1 Photo of 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.
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- 1Mix 2 tablespoons of the milk with the cornstarch in a heavy-bottomed saucepan.
- 2When 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.
- 3Remove from heat.
- 4In a small bowl, beat egg yolks with a fork.
- 5Take a cup of the sauce, and slowly add to the eggs, beating briskly as you pour.
- 6Return the egg/sauce mixture to the saucepan, stirring into the hot sauce.
- 7Bring back to a boil, stirring constantly.
- 8Remove from heat, and add the vanilla extract.
- 9Pour custard into a jug or pitcher, and serve.
- 10Tip: To prevent custard forming a skin as it cools, cover jug with plastic wrap.
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Nutritional Facts for Custard
Serving Size: 1 (108 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 114.2
- Calories from Fat 57
- Total Fat 6.4 g
- Saturated Fat 3.1 g
- Cholesterol 137.3 mg
- Sodium 50.5 mg
- Total Carbohydrate 9.1 g
- Dietary Fiber 0.0 g
- Sugars 3.2 g
- Protein 4.8 g