Easy custard recipe
Homemade custard is above all other custards and I don’t know why I didn’t remember just how incredibly easy it is to make. Like SERIOUSLY easy!!!
I made this custard (actually, if I’m being honest, there was a lot more than is in these shots. I ate most of it before I even got my camera out and had to force myself not to spoon it cold into my gob! The custard in these shots are what was left over from the night before ie. Not much was left!
I made it for two reasons. 1. I wanted to have an accompaniment to go with the Cherry Almond slice I was taking to my sisters for Friday night dinner. And 2. because said cherry almond slice uses 9 egg whites and I couldn’t think of anything better to make with the yolks. I don’t make my own mayonnaise but I am sorely tempted to give hollandaise sauce a go, and that would use a few yolks up, wouldn’t it?
Classic custard
I went for a classic custard because sometimes you just shouldn’t mess with a recipe that works. I did give it a go one time with 30g of cocoa powder which was delish but I think the classic style is best, unless it’s going to go alongside a chocolate cake/pudding.
How to make homemade custard from scratch
Don’t be put off by attempting this recipe because you think it will be time-consuming or difficult. I made this egg custard in the same time as it takes to mix up a powdered version and the taste is extreemely improved and very creamy. I’ve also made smaller batches when I have some left-over cream. Give it a go, I think you’ll love it.
Homemade Custard
Notes
You can reheat the custard in a saucepan or in the microwave. Ensure you stir through thoroughly.
Ingredients
- 600ml (2 1/2 cups) Double cream
- 200ml (3/4 cup ) Whole Milk
- 5 Large Egg Yolks
- 3 Tbsp Cornflour
- 1 Tsp Vanilla Extract
Instructions
- In a saucepan combine the cream and milk and bring to a simmer – do not boil.
- Remove from the heat.
- In a separate bowl mix the yolks, cornflour, sugar and vanilla and combine well.
- Add the warmed milk and cream to the egg yolk mixture and combine thoroughly.
- Return the mixture to the saucepan and stir over a medium heat stirring continuously.
- Serve straight away or leave to cool.
More dessert recipes you may want to gobble up
Shelina Permalloo’s Mango, Rum and Lime Syllabub recipe
Bex’s Delicious Cherry Brownies recipe
Easy Sugar-Free Sweet Potato and Almond Birthday Brownies
Homemade Custard
- 600ml (2 1/2 cups) Double cream
- 200ml (3/4 cup ) Whole Milk
- 5 Large Egg Yolks
- 3 Tbsp Cornflour
- 1 Tsp Vanilla Extract
- In a saucepan combine the cream and milk and bring to a simmer – do not boil.
- Remove from the heat.
- In a separate bowl mix the yolks, cornflour, sugar and vanilla and combine well.
- Add the warmed milk and cream to the egg yolk mixture and combine thoroughly.
- Return the mixture to the saucepan and stir over a medium heat stirring continuously.
- Serve straight away or leave to cool.
