Fresh Custard

Fresh Custard


44 people made this

About this recipe: This custard is excellent with sponge pudding or with our favourite croissant bread pudding. It's pourable or spoon-able. To prevent a lumpy or scorched pudding use a heavy bottomed saucepan and stir CONSTANTLY. Do not walk away while this is cooking.


Serves: 4 

  • 250ml (8 fl oz) milk
  • 125ml (4 fl oz) double cream
  • 2 teaspoons cornflour, sifted
  • 1 tablespoon granulated sugar
  • 3 extra large egg yolks
  • 1/2 teaspoon vanilla extract

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Stir the sugar and cornflour together in a small bowl. Measure in milk and whisk to dissolve. Heat the cream in a heavy-bottomed saucepan over moderate heat. Gradually stir in the milk mixture.
  2. Cook over moderate heat until the sauce starts to thicken and comes to the boil. Reminder: whisk constantly as this cooks. Remove from heat. In a separate bowl, beat egg yolks with a fork until smooth. Take a cupful of the hot sauce, and slowly add to the eggs, beating briskly with a small whisk as you pour.
  3. Put the saucepan back over moderate heat. Gently add the egg/sauce mixture to the saucepan, whisking constantly as you pour it into the hot sauce. Bring back to the boil, stirring constantly. Remove from heat; continue stirring, adding the vanilla extract during this time.
  4. Pour the custard into a jug and serve. If you are not serving it immediately, cover with cling film to prevent a skin from forming on it as it cools.

Recently viewed

Reviews (9)


I didint have any cream so made this without it and it was gorgeous!!!! Very quick and easy! I'll never buy instant custard again! - 19 Sep 2011


Something else. I always cook my custards in the microwave. No burning on the bottom, brilliant! Cook on high for 2-5 mins depending on the volume being cooked, then cook at 70% in two minute bursts stirring in between bursts. - 24 Mar 2010


I made this with extra milk instead of the cream because I didn't have any. It was really tasty and easy to make too. Very nice! - 03 Mar 2013

Write a review

Click on stars to rate