Custard

Classic English custard. A must for mince pies and jam roly poly.

Custard

Servings:	Serves 4 - Make 1 pint of custard
Calories per serving:	168
Ready in:	20 minutes
Prep. time:	5 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	20th January 2013

Best recipe review Worth the effort 4.8/5 The flavour added by using a vanilla pod is amazing. And you can use the same pod again and again. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 570 ml (1 pint) of milk
• 55 ml (2 fl oz) single cream
• 1 vanilla pod or ½ teaspoons vanilla extract
• 4 egg yolks
• 30 g (1 oz) caster sugar
• 2 teaspoons cornflour
• Grated nutmeg (optional)

Method

1. Heat the milk, cream and vanilla pod to a slow simmer
2. In a separate large bowl, vigorously whisk the egg yolks, sugar and cornflour (and vanilla extract if used)
3. Pour the milk into the egg mixture, whisking all the while
4. Return the mixture to the pan and stir until thickened. Check that it does not stick to the bottom of the pan
5. Pour into a serving jug

Serving suggestions

Serve immediately whilst still hot with a small grating of fresh nutmeg if liked

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