Homemade English Custard

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 250
    ml milk
  • 150
    ml double cream
  • 2
    free range egg yolks
  • 50
    g caster sugar (I like to use vanilla sugar)
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DIRECTIONS

  • Put the milk and cream in a saucepan and bring slowly to the boil.
  • Meanwhile whisk together the egg yolks and sugar until pale and creamy.
  • As soon as the milk and cream mixture comes to the boil, pour onto the egg mixture and beat well.
  • Return to the pan and place over a very gentle heat (or in a basin over a pan of simmering water) and stir continuously until the custard has thickened. Serve hot.
  • should you need to keep the custard warm, lay a piece of greaseproof paper on the surface to stop a skin forming.
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