A Very Proper English Custard

"A thick, rich, sweet mixture, custard can be served many ways. As a hot sauce poured over pud, a layer in Trifles, or, as it sets when cool, a tart filling."
 
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photo by diner524 photo by diner524
photo by diner524
photo by Bonnie G #2 photo by Bonnie G #2
photo by gailanng photo by gailanng
photo by katew photo by katew
Ready In:
25mins
Ingredients:
6
Yields:
2 1/2 cups
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ingredients

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directions

  • Bring milk and cream to a simmer slowly on low heat.
  • Whisk the sugar and cornstarch together, add the egg yolks, combine well.
  • Slowly whisk the warm milk into the egg mixture, whisking constantly. Add vanilla. Return to the saucepan and stir gently until thickened. Serve hot, or cool to use as a layer in trifles, or fill tart pans.
  • Tip. If using it hot, it can be kept warm in a jug set in a pan of hot water with a bit of cling film on top to prevent a skin forming.

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Reviews

  1. Bonnie G #2
    Made this at your suggestions to top recipe#82925 and was so pleased; first time I've ever had an English Custard and loved the smooth, creamy vanilla flavor. I followed the directions to the letter and had no trouble at all and was so pleased with the results. Can eat this plain with no extras or dress it up in so many ways. A true keeper
     
  2. diner524
    Wonderful custard recipe and worked like a charm in the cream puff recipe, which I filled with this custard. I made 1/2 of the recipe and followed the directions with great results. This is a very mild tasting custard, which worked great within the cream puff pastry/chocolate glaze combination, but next time if using alone, I might add a bit more vanilla, but that is just personal preference. Thanks so much for sharing the recipe. Made for Holiday Tag Game.
     
  3. Crazycampbellfarm
    This is so easy to make. You will never eat pudding from a plastic cup bought by the grocery store again.
     
  4. Studentchef
    Such a creamy and decadent dessert. My family really enjoyed this, especially with some berries we purchased yesterday. And it is much lighter than I thought it would be, but I guess that's what happens when you enjoy an English dessert.
     
  5. gailanng
    So very proper that I feared eating this might require impeccable manners and I know these things do matter. Lip smacking and I need to apologize to my parents. Made for ZWT#8~Great Britain.
     
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RECIPE SUBMITTED BY

<p><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/chelsea-1-1.jpg?t=1358729305 alt=width=320 height=234 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_2934e8e56debfb521317951198.jpg alt=width=160 height=160 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_HPIM0151.jpg alt=width=160 height=90 /> alt= /&gt;I &nbsp;am an avid cook and baker. I have a Farmers Market stand where I sell breads and sweets. I am really enjouing my stand, as I get to make all kinds of breads, although the sweets are the big attraction! I am married to theworlds &nbsp;most wonderful man, have an aan amazingly &nbsp;brilliant child (of course I would say that!). &nbsp;In short, I am a verry happy, cheerful woman. Baking bread is my passion, but I love to cook anything.&nbsp;</p> <p>I have two great dogs, Jack and Lucy, a black lab and a boxer/pitbull mix, respectively.</p> <p>My rating system;</p> <p>5 stars= great, had fun making it and will make again</p> <p>4= made some changes as the recipe needed tweaking</p> <p>3= probably will not make again</p> <p>I will not post a 2 or 1 star rating, I'd rather post the review with no stars and share some possible fixes:)</p>
 
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