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How To Make English Custard

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How To Make English Custard
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English Custard Recipe. If you think you've tried good custard then think again. Our recipe is guaranteed to be a huge success - simply creamy and simply delicious. Experience our English Custard recipe. Enlarge English Custard Recipe. If you think you've tried good custard then think again. Our recipe is guaranteed to be a huge success - simply creamy and simply delicious. Experience our English Custard recipe.
Serves:
4
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Total Time:
30 minutes

Step 1: You will need….

  • 50 g caster sugar
  • 1 fresh vanilla pod
  • 6 large egg yolks
  • 550 ml double cream
  • 1 chopping board
  • 1 knife
  • 1 medium saucepan
  • 1 bowl
  • 1 whisk
  • 1 spatula

Step 2: Prepare the vanilla pod

Cut it in half lengthways, scrape out the seeds with the tip of the knife and put them into the saucepan.

Step 3: Prepare the cream

Put the sliced vanilla pod into the pan and pour in the cream.

Place the pan over a gentle heat and bring it to below simmering point.

Step 4: Combine cream and egg mixture

In the meantime, pour the egg yolks and sugar into the bowl and whisk thoroughly.

Spoon the vanilla pod out of the warmed cream and discard. Remove the pan from the heat. Pour the cream, little by little, into the egg mixture, stirring continually.

Step 5: Transfer to pan and heat to thicken

Pour the custard back into the pan and place over a gentle heat. Using the spatula stir it gently until it thickens. Don't stir too fast or the custard will split and ruin.

Step 6: Serve

Spoon the custard into a bowl or over your favourite dessert while steaming hot.
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Tips & Comments
  1. funnyoldgame

    For me personally, the original recipe is far too thick and sweet. I understand people may like it like this but the custard should just coat the back of the spoon in my opinion. I reduced the castor sugar to 25g and used half of the cream and half milk. Much better!!

  2. shadow26

    vanila pod?? any alternative?

  3. BrianMirian

    I tried making it Today. Tasted great. Took on a semolina type look as I added 2 tsps of corn starch. Hope it sets on the English Trifle

  5. Yorkshire pud

    Excellent,what a pleasure to see cooking from scratch being promoted.. If I hear one more Ozzy housewife say "it comes in a can doesn't it?" I make custard this way but with less sugar, whole eggs and full cream milk for my 9 year old.. good food he thinks is a treat.. not quite as rich and tasty but hey! it's food! Well done you guys!

  6. Anonymous

    To make it easier just wash pot after you boiled cream and reurn mix into clean pan, so bits of leftover cream doesnt stick. Never overcook custard, keep it below 70 C as goin above will result in water splitting from mic (scramble, i think its called cyneresis - overcooking protein))

  7. Anonymous

    No, Anon. That's what a well used stainless steel pan ends up looking like after time.

  8. Anonymous

    The pot look dirty

  9. Anonymous

    Loved it, thank you!!!

  10. Anonymous

    well done. I have learnt something