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.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:15min › Ready in:30min
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.
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.
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.
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.
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