A Very Proper English Custard
Indulge in the timeless elegance of "A Very Proper English Custard," a silky, golden dessert sauce that epitomizes British culinary tradition. Made with a luxurious combination of whole milk, heavy cream, and rich egg yolks, this recipe is delicately sweetened with caster sugar and infused with the fragrant warmth of vanilla. Perfectly thickened to coat the back of a spoon, this classic custard is a labor of love, requiring gentle heat and constant attention to achieve its velvety texture without curdling. Serve it warm alongside steamed puddings, draped over crumbles, or chilled as a decadent base for trifles. Whether you’re perfecting afternoon tea or elevating dessert, this authentic English custard is a dish your guests will savor and remember.
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Recipe Information
Ingredients
- 500 ml Whole milk
- 100 ml Heavy cream
- 6 large Egg yolks
- 50 g Caster sugar
- 1 pod or tsp Vanilla pod or vanilla extract
Instructions
In a medium-sized saucepan, combine the whole milk and heavy cream. If using a vanilla pod, split it lengthwise, scrape out the seeds, and add both the seeds and the pod to the pan. If you are using vanilla extract, set it aside to add later.
Place the saucepan over medium heat and gently heat the milk and cream mixture until it is just about to reach a boil. Do not let it boil. Remove from heat and allow the mixture to infuse for 5 minutes if using a vanilla pod. This step is optional with vanilla extract.
While the milk mixture is warming, place the egg yolks and caster sugar in a medium bowl. Whisk them together until the mixture is pale and slightly thickened.
Remove the vanilla pod from the milk mixture if used. Slowly pour the warm milk and cream into the egg mixture, whisking constantly to avoid curdling.
Once combined, return the mixture to the saucepan and place it over low heat.
Cook the mixture gently, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon. This should take about 10 minutes. Avoid boiling the custard to prevent curdling.
To check for doneness, run your finger through the custard coating the back of the spoon; if the line stays clear and doesn’t run, the custard is ready.
If using vanilla extract, stir it in at this stage.
Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps or residual vanilla pod pieces.
Serve warm over your favorite dessert, or let it cool completely, covering it with cling film so it touches the surface to prevent a skin from forming.
Nutrition Facts
Calories |
1182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1269 mg | 423% | |
| Sodium | 278 mg | 12% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 75.5 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 773 mg | 59% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 890 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
