Real English Custard from Scratch
Indulge in the rich, velvety delight of *Real English Custard from Scratch*, a timeless dessert sauce that elevates any sweet treat. Made with simple yet luxurious ingredients like whole milk, double cream, egg yolks, caster sugar, and fragrant vanilla, this homemade custard boasts a silky texture and authentic flavor that outshines store-bought alternatives. With just 10 minutes of prep and 15 minutes of gentle stovetop cooking, you'll master the art of tempering eggs and thickening the custard to perfection. Serve it warm draped over a classic sticky toffee pudding or chilled alongside a fresh fruit crumble. Whether you're creating comforting British classics or adding a gourmet touch to your favorite desserts, this recipe is an essential addition to your culinary repertoire!
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Recipe Information
Ingredients
- 500 ml Whole milk
- 100 ml Double cream (heavy cream)
- 6 large Egg yolks
- 50 g Caster sugar (superfine sugar)
- 1 Vanilla pod (or 1 tsp vanilla extract)
Instructions
Pour the whole milk and double cream into a medium-sized saucepan.
If using a vanilla pod, split it lengthwise with a knife and scrape out the seeds, adding both the seeds and the pod to the saucepan. If using vanilla extract, wait to add it until later.
Heat the milk and cream mixture over medium heat until it just starts to simmer. Do not let it boil. Once warmed, remove the saucepan from the heat and let it sit for about 5 minutes to infuse the vanilla flavor.
In a mixing bowl, whisk together the egg yolks and caster sugar until pale and slightly thickened.
Remove the vanilla pod from the milk and cream mixture (if used). Slowly pour the warm liquid into the egg yolk mixture while constantly whisking to temper the eggs and prevent curdling.
Return the custard mixture to the saucepan. If using vanilla extract, stir it in at this point.
Cook the mixture over low heat, stirring continuously with a wooden spoon or heatproof spatula. Ensure you stir the bottom and sides of the pan to prevent sticking or scrambling.
Continue cooking until the custard thickens enough to coat the back of your spoon. This should take around 8-10 minutes. Do not let the custard boil as it may curdle.
Once thickened, remove the custard from the heat and strain it through a fine-mesh sieve into a clean bowl or serving jug to remove any lumps.
Serve the custard warm over your favorite dessert, or let it cool and refrigerate it for later use. Stir gently before serving if refrigerated.
Nutrition Facts
Calories |
876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1237 mg | 412% | |
| Sodium | 84 mg | 4% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 53.8 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 220 mg | 17% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 193 mg | 4% | |
*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.
