There is nothing like real or fresh homemade custard! This is a simple recipe, not as rich as Crème Anglais, and less likely to ‘split’ or curdle. It is a great accompaniment to traditional puddings and especially delicious with poached fruit such as pears and a perfect partner with Yorkshire Rhubarb. Sprinkle with crushed shortbread, amoretti biscuits or granola See Yorkshire Rhubarb here
- Prep Time
- Cook Time
- 300 ml
- 300ml whipping or double cream
- 100 ml milk
- 1/2 vanilla pod, scraped
- 75gms castor sugar
- 2 tsp cornflour
- 3 egg yolks
- In a large bowl mix together the egg yolks, sugar and cornflour and a tablespoon of milk
- Pour cream and remaining milk into a saucepan
- Add the scraped vanilla and pod and gently warm to a boil
- Strain the milk slowly onto the egg mixture and stir vigorously until the sugar is disolved
- Return to rinsed out pan and again slowly return to a boil stirring until thickened. Reduce the heat and gently stir for a few minutes, making sure it doesn't 'catch' on the bottom.
- Adjust the sweetness, adding more milk if a thinner custard is preferred.
Recently whilst sorting out my groaning cookbook shelves I came across a tatty folder full of recipes from what now seems like 'another life' - when my brother Duncan and ...Read more about this chef..