less than 30 mins
10 to 30 mins
Makes 570ml/1 pint custard
Try making Mary Berry’s foolproof, homemade custard, perfect for slathering on crumbles, pies and puddings.
Mary Berry recipes
From
Ingredients
- 570ml/1 pint
milk - 55ml/2fl oz
single cream - 1 vanilla pod or ½ tsp
vanilla extract - 4
eggs, yolks only - 30g/1oz
caster sugar - 2 level tsp
cornflour
Method
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Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.
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Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).
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Whisk the yolks, sugar and cornflour together in a bowl until well blended.
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Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
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Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
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Pour the custard into a jug and serve at once.
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To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.