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Vanilla Custard


Ahhh custard. A food of the gods... truly.

This recipe is fantastically simple and can be used to supplement many dishes and classic English puddings from steamed sponges and fruit crumbles, to foreign delights like pastel de nata (Portuguese custard tarts) or crème brûlée. If you tend to reach for your birds custard powder (as I used to) then take note - making your own is also quick and simple, but comes with much tastier results.

Custard isn't so much a recipe but a skill - a basic skill to create a plethora of desserts. In fact, custard isn't so much a skill but a way of life. To be English is to custard. And if one is 'to custard' then one needs to start from this simple recipe.

 

Serves: 4 (or 1 homesick Englishman)

Prep Time: 5 minutes

Cooking Time: 10 minutes

 

Ingredients:

  • 500ml whole milk

  • 4 egg yolks

  • 70g sugar

  • 1 vanilla pod

  • 2 tbsp cornflour

 

Method:

  1. Heat the milk in the saucepan until it comes just up to the boil, then take off the heat immediately and place a lid on.

  2. Scrape the contents of the vanilla pod into the milk and then add the pod to the pan.

  3. In a bowl, beat together the egg yolks, sugar and flour. Pour the milk slowly over the egg mix, beating well.

  4. Return the mixture to the pan over a low heat, continue to stir for 8-10 mins until the mixture begins to thicken.

 

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