Trifle Custard

"From the Syllabub blog at Blogspot.com. Makes enough for one large trifle (using a trifle bowl 10" wide by 5" deep). See recipe #291863."
 
Ready In:
17mins
Yields:
Units:

ingredients

directions

  • Place milk, cream and vanilla pod/seeds into a saucepan and bring to the boil.
  • In a large bowl, whisk the yolks with the sugar and cornflour until smooth and pale.
  • Pour the boiled cream/milk/vanilla mixture over the egg yolks, trickling at first, whisking all the time to temper the eggs.
  • Return the mix to the saucepan (some people think you should rinse it first), then cook over a gentle heat, whisking or stirring with a wooden spoon until it thickens sufficiently to coat the back of a spoon. Do not boil your custard – it will split. If it looks suspiciously curdle-y, lift it off the heat and whisk firmly.
  • Pass through a fine sieve and cool thoroughly in the fridge.
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RECIPE MADE WITH LOVE BY

@DrGaellon
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  1. Tabitha B.
    So fast, so easy, so delicious! I was a little nervous as I never tempered eggs before, but I followed the recipe precisely and it came out perfect!
     
  2. Tricia S.
    . I didn't have a vanilla pod so used vanilla essence instead. Next time, I may put in just a little less sugar.
     
  3. Tricia S.
    It turned out beautifully and was easier than I thought it would be. I usually just use Birds Custard but didn't have any and as I can't buy it here in Israel I had no choice but to try and make it from scratchThanks for this excellent recipe!
     
  4. Dean S.
    excellent recipe. will never buy custard powder again.
     
  5. hmiewald
    I made this for a berry trifle and it cooked up quickly and came out beautifully smooth and delicious. I substituted vanilla extract for the vanilla pod with no problem.
     
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