29 Reviews

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 -

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Chef mariajane December 15, 2010

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).

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myoungp September 22, 2010

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 :-)

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MaggietheBaker February 22, 2007

So easy to make!!! A wonderful traditional British custard.

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Anastasia-Sacha January 10, 2016

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 :)

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Lorty Smith August 17, 2011

perfect, thank you. I used 2tbsp of Amaretto instead of the vanilla...1/4tsp almond flavour would work as well.

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

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nips September 09, 2010

Good flavor, but runnier than I expected.

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Julie_Rushton May 02, 2010

Absolutely EXCELLENT custard recipe and very easy. I always hesitated to make home-made custard because I thought it was hard! I am always left with egg yolks (because I usually cook very light for myself) and this is a great way to us up those left-over egg yolks and my Australian husband thinks it's heaven. Note: I use skim (99% fat free) milk. Otherwise, I follow ingredients exactly. I've even become proficient enough that I'm achieving a smooth consistency of powdered custard!

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BonnieD Oz August 16, 2009

Sooo much better than Bird's!!! Thank you!

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ceggydoo August 03, 2009

Yummy stuff. Thanks

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LuckeeS June 16, 2009
Custard