10 min

    You can jazz this up with orange zest or liqueur, for example – they can really make an impact and turn a dessert into something special.

    11 people made this

    Serves: 4 

    • 4 egg yolks
    • 4 tsp cornflour
    • 4 tbsp caster sugar
    • 600 ml (1 pint) semi-skimmed milk

    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. Put the egg yolks, cornflour and sugar in a bowl and beat until smooth.
    2. Pour the milk into a saucepan and bring to the boil, then slowly pour it onto the egg yolk mixture, stirring thoroughly.
    3. Return the mixture to the saucepan and cook over a low heat, stirring constantly, until it thickens to a custard consistency. It should reach 82°C (180°F) on a cooking thermometer. Remove from the heat and strain into a bowl. Serve hot or leave to cool before using or serving.

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    Reviews in English (6)


    So easy! I added some vanilla essence and it's very yummy. Update: I keep finding excuses to make this! Mmmmm...  -  16 Aug 2011


    Altered ingredient amounts. 2 tsp cornflour was ample and you can use cream instead of flour to make it even richer!  -  19 Sep 2010


    I made this yesterday as I realized that I didn't have a tin of custard to go with our dessert after Sunday lunch, and I must say that this was the quickest, easiest most delicious custard ever and won't buy another tin again. I just added 3 tps of cornflour which I found was enough and 1 tsp of vanilla essence. My daughter didn't waste the egg whites either as she made meringues which are also on this site  -  20 Feb 2017