Custard
HB-0773 · Hand-built original · British
A little cornflour helps to thicken the custard, but it also makes it much more stable so there's no risk of it splitting.
BritishDesserts1 hrServes 4712 kcalVegetarianLow-SodiumHigh FiberRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:4quantities adjust to match
Ingredients
- 2½ cups full-fat milk
- 1 vanilla pod, split lengthways and seeds scraped out
- 3 egg yolks
- 1 oz caster sugar
- 2 tsp cornflour
Method
- Pour the milk into a pan, add the vanilla pod and seeds, and heat gently until steaming and just below boiling. Remove from the heat and leave to infuse for 10 minutes, then lift out the pod.
- Whisk the egg yolks, sugar and cornflour in a bowl until smooth and pale.
- Pour the warm milk over the egg mixture in a thin stream, whisking constantly.
- Return everything to the pan and cook over low heat, stirring continuously with a wooden spoon, for 8-10 minutes until the custard thickens enough to coat the back of the spoon. Do not let it boil.
- Strain if you like, then serve warm, or cover with film pressed onto the surface and chill to serve cold.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
712 kcalCalories
60.1 gProtein
51 gCarbs
35 gFat
5.8 gSaturates
15 gFibre
11.6 gSugars
27 mgSodium
138 mgCholesterol
3882 mgPotassium
334 mgCalcium
10.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data