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    You are in: Home / Recipes / Custard Recipe
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    Custard

    Custard. Photo by truebrit

    1/1 Photo of Custard

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    truebrit's Note:

    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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    Ingredients:

    Serves: 4

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Mix 2 tablespoons of the milk with the cornstarch in a heavy-bottomed saucepan.
    2. 2
      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.
    3. 3
      Remove from heat.
    4. 4
      In a small bowl, beat egg yolks with a fork.
    5. 5
      Take a cup of the sauce, and slowly add to the eggs, beating briskly as you pour.
    6. 6
      Return the egg/sauce mixture to the saucepan, stirring into the hot sauce.
    7. 7
      Bring back to a boil, stirring constantly.
    8. 8
      Remove from heat, and add the vanilla extract.
    9. 9
      Pour custard into a jug or pitcher, and serve.
    10. 10
      Tip: To prevent custard forming a skin as it cools, cover jug with plastic wrap.

    Browse Our Top Sweet Sauces Recipes

    Ratings & Reviews:

    • on December 15, 2010

      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 -

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 22, 2010

      55

      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).

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 22, 2007

      55

      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 :-)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (28)

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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
    50%
    Total Fat 6.4 g
    9%
    Saturated Fat 3.1 g
    15%
    Cholesterol 137.3 mg
    45%
    Sodium 50.5 mg
    2%
    Total Carbohydrate 9.1 g
    3%
    Dietary Fiber 0.0 g
    0%
    Sugars 3.2 g
    13%
    Protein 4.8 g
    9%

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