Description
A classic, creamy homemade custard recipe made with egg yolks, double cream, whole milk, and vanilla. This smooth and silky custard is gently cooked on the stovetop and thickened with cornflour and sugar, perfect to serve warm or chilled as a dessert base or accompaniment.
Ingredients
Custard Ingredients
- 180 ml (3/4 cup) double (heavy) cream
- 180 ml (3/4 cup) whole milk (full-fat milk)
- 4 egg yolks (from large eggs)
- 2 tsp cornflour (cornstarch if you’re in the US)
- 3 tbsp caster sugar
- 1 tsp vanilla extract
Instructions
- Heat the cream and milk: Pour the double cream and whole milk into a pan and heat gently on medium until bubbles just start to rise around the edges. Do not allow the mixture to boil to prevent curdling.
- Mix the egg yolks and dry ingredients: In a separate jug, whisk together the egg yolks, cornflour, caster sugar, and vanilla extract until smooth and well combined.
- Temper the egg mixture: Slowly pour the hot cream and milk mixture in a thin stream into the egg yolk mixture while stirring constantly with a hand whisk. This gradual mixing prevents the eggs from scrambling.
- Cook the custard: Pour the combined mixture back into the pan and cook over medium heat, stirring continuously with a whisk until the custard thickens to a creamy consistency. Avoid boiling.
- Adjust consistency: If the custard becomes too thick, add a splash of cream and stir until smooth again.
- Finish and serve: Turn off the heat and allow the custard to cool slightly before serving warm. Alternatively, cool completely and refrigerate for a chilled dessert.
Notes
- Stir gently but continuously while cooking to avoid lumps and to prevent the custard from sticking to the pan.
- Do not boil the custard as high heat can cause it to curdle.
- Cornflour ensures smooth thickening without adding a floury taste.
- For a richer custard, use full-fat milk and double cream as specified.
- Store leftover custard in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert Sauce
- Method: Stovetop
- Cuisine: British
