Custard recipe

Custard recipe

significantly less than 30 mins

Can make 570ml/1 pint custard

Attempt creating Mary Berry’s foolproof, homemade custard, perfect for slathering on crumbles, pies and puddings.

Each and every serving offers 872 kcal, 33g protein, 65g carbohydrates (of which 56g sugars), 54g fat (of which 26g saturates), 0g fibre and .7g salt.

less than thirty mins

Tends to make 570ml/one pint custard


Carry the milk, cream and vanilla pod to simmering stage gradually more than a low heat.

Take away the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).

Whisk the yolks, sugar and cornflour collectively in a bowl till well blended.

Pour the scorching milk and cream onto the eggs and sugar, whisking all the time with a balloon whisk.

Return to the pan, (include vanilla extract if employing) and in excess of a low heat gently stir with a wooden spatula right up until thickened.

Pour the custard into a jug and serve at once.

To maintain scorching, stand the jug in a pan of sizzling water and cover the best with cling movie to prevent skin forming.