Custard recipes
Our top 3 of 17 Custard recipes
Ingredients
- 600 mil Full Fat Milk
- 1 Vanilla Pod
- 3 Egg Yolks
- 2 tsp Cornflour
- 25 g Caster Sugar
Method
- Heat the milk with the vanilla pod till just boiling.
- Mix together the egg yolks, sugar & cornflour till you get a smooth paste then gradually pour over the vanilla infused milk, stirring well.
- Strain the mixture back into a clean saucepan & cook gently, stirring constantly, until the custard thickens.
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Add commentIngredients
- 400ml full fat milk
- 50ml double cream
- 4 medium egg yolks
- 2 ½ tbsp caster sugar
- 1 vanilla pod
Method
- 1) Add the milk to a saucepan, split the vanilla pod, scrape out the seeds and add both to the milk and bring to the boil.
- 2) Put the lid on and remove from the heat, let rest for 5-10 minutes to allow the flavour to infuse and cool
- 3) In a heat proof bowl beat the sugar and egg yolks until pale and fluffy.
- 4) In a slow, steady stream add the milk to the egg, whisking constantly so the egg doesn't scramble.
- 5) Pour the custard back into the pan on a medium heat and continuously stir until thicker and coats the back of the spoon, it should only take a few minutes. Immediately remove from the heat and transfer to a jug. This will stop the cooking and prevent scrambled egg.
- mommavic
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Tips
Goes well with many different puddings, especially apple, pear or rhubarb sponges / cakes / pies. The jar of preserved ginger (e.g. Blue Dragon) keeps in the fridge for ages. If you are making a fruit sponge, try adding a little of the syrup.
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Add commentIngredients
- 175 ml Milk (any kind you have)
- 175 ml Double cream
- Approx 10 g Stem ginger, peeled and grated
- 2 Egg yolks
- 80 g Caster sugar (Golden or normal)
- 1 tsp Gound ginger
- 2 pieces Preserved stem ginger (the kind in syrup, in a jar), chopped
Method
- Put the milk, cream and grated ginger into a saucepan and bring slowly to the boil.
- In a glass bowl, whisk the egg yolks, sugar and ground ginger together until pale and fluffy. Pour the hot cream onto the yolk mixture and whisk well.
- Pour into the pan and cook over a low heat, stirring continuously, until it begins to thicken - test to see if it coats the back of the spoon. Stir in the chopped stem ginger, then it is ready to serve.
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2 Comments
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Add commentSansash Sun Aug 15 2010 • Reply
I'm trying this today, but will use low fat milk and, sorry to say, I'll need to use liquid vanilla as I don't have a pod. I'll update later
kittykat71 Thu Oct 15 2009 • Reply
Really simple but tasty! I'm not good with eggs but even I managed this and family was v impressed