Make this simple vanilla custard once and you'll never turn to shop-bought custard ever again. It's actually quite simple to make and it will keep for a few days in the fridge. Use it over your favourite sponge pudding or even in bread and butter pudding.
- 250ml whole milk
- 125ml double cream
- 3 extra large egg yolks, or 4-5 medium egg yolks
- 1 tbsp. caster sugar
- 2 tsp. corn flour, sifted
- 1 tsp. vanilla extract or one fresh vanilla pod, scored with the seeds scraped out
Stir the sugar and corn flour together in a bowl. Gradually stir in the milk and whisk until dissolved.
Heat the double cream in a saucepan until warm, then gradually whisk in the milk mixture.
Cook the custard constantly until it thickens and comes to the boil. Once boiling, remove from the heat.
In a separate bowl, whisk the egg yolks. Take a cup of the hot milk and cream and whisk it into the eggs, keeping the rest of the mixture over the heat.
Gradually add the egg and milk mixture back into the saucepan with the rest of the milk and cream, whisking constantly.
Bring the mixture back to the boil, whisking constantly. Add the vanilla, remove from the heat and serve. Leave it to stand for a little while before serving so it thickens.