Homemade Custard

Method

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1. Put the milk, cream and vanilla pod with its seeds in a saucepan and heat until steaming, just below a simmer. Take off the heat and leave 5 minutes.

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2. Whisk the egg yolks, sugar and cornflour in a bowl until pale and thick.

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3. Pour the hot milk into the yolks in a thin stream, whisking constantly.

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4. Return the mixture to the pan and cook over low heat, stirring constantly with a wooden spoon and scraping the base, for 6 to 8 minutes, until it coats the back of the spoon and reaches 80°C / 176°F.

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5. Strain immediately through a sieve into a jug to stop the cooking.

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6. Serve warm, or cover the surface with cling film and chill.

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Chef’s Tips

• Keep the heat low and never let it boil. It scrambles above 85°C.
• Stir constantly and scrape the base of the pan.
• If it curdles, whisk or blend it straight away and it can often be saved.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Apple crumble
• Steamed syrup sponge
• Sticky toffee pudding

Storage & Reheating

Refrigerate with cling film on the surface up to 3 days and reheat gently. Not suitable for freezing.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.