Custard makes everything better! Sweet, silky smooth and the perfect way to finish off any hot pudding. This custard contains cornflour which thickens the mixture and prevents it from splitting so you can heat the custard without fear of it curdling.
Custard
Difficulty: SimpleTotal time
10
minutesWith thanks to Susie Lowe for the recipe photo!
Ingredients
500ml whole milk
3 egg yolks
50g sugar
2 teaspoons vanilla bean paste (optional)
1 tablespoon cornflour
Directions
- Whisk the egg yolks with the sugar and vanilla until combined then whisk through the cornflour.
- Heat the milk in a non-stick pan until it begins to simmer.
- Slowly pour the milk over the egg yolk mixture, whisking all the time.
- Return this mix to the pan and cook over medium heat, gently whisking, until it begins to bubble and thicken. Gently whisk the custard whilst it is bubbling away for 2 minutes.
- Use the custard straight away or cover the surface with cling film touching the surface to allow it to cool without a skin forming. You can reheat this custard in a pan or in the microwave.
