Custard

Name: Custard
Prep time: 15 min
Total time: 15 min
Yield: 2 cups, 4 serving(s)
Ingredients: 1 1/2 cups milk; 2 teaspoons cornstarch; 1 tablespoon sugar; 3 egg yolks; 1/2 teaspoon vanilla extract

(31)

Recipe by truebrit

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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READY IN: 15mins

SERVES: 4

YIELD: 2 cups

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

cups milk
2

teaspoons cornstarch
1

tablespoon sugar
3

egg yolks
¹⁄₂

teaspoon vanilla extract

DIRECTIONS

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.

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RECIPE MADE WITH LOVE BY

@truebrit

Contributor

“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.”