Silky, rich and surprisingly simple: How to make vanilla custard from scratch

A thick, silky home-made custard is the ideal partner for a warm crumble – or just about any dessert or cake, for that matter. Sure, store-bought is easier, but the taste and texture of home-made are in a league of their own. It’s so delicious I could drink it by the mug!

Ingredients

4 egg yolks
35g (2½ tbsp) sugar (caster or brown)
300ml pouring cream or thickened cream
100ml milk
1 tsp vanilla bean paste or scraped seeds of 1 vanilla bean

Method

Step 1- Whisk the egg yolks and sugar in a medium bowl until pale.
Step 2- Bring the cream, milk and vanilla to a simmer in a saucepan over low heat.
Step 3- Whisking continuously, pour the cream mixture into the egg yolk mixture to combine.
Step 4- Return the mixture to the saucepan and stir continuously over low heat until it coats the back of a wooden spoon thickly (3 to 4 minutes). To test, dip the spoon into the custard and draw your finger through the mixture on the spoon. It should leave a clear line.
Step 5- Strain into a bowl and whisk occasionally until cool.
Step 6- Cover with cling wrap pressed directly onto the surface of the custard to prevent a skin from forming, then refrigerate until chilled. Store in an airtight container for up to five days.

Silky, rich and surprisingly simple: How to make vanilla custard from scratch

Ingredients

Method

Step 1- Whisk the egg yolks and sugar in a medium bowl until pale.

Step 2- Bring the cream, milk and vanilla to a simmer in a saucepan over low heat.

Step 3- Whisking continuously, pour the cream mixture into the egg yolk mixture to combine.

Step 4- Return the mixture to the saucepan and stir continuously over low heat until it coats the back of a wooden spoon thickly (3 to 4 minutes). To test, dip the spoon into the custard and draw your finger through the mixture on the spoon. It should leave a clear line.

Step 5- Strain into a bowl and whisk occasionally until cool.

Step 6- Cover with cling wrap pressed directly onto the surface of the custard to prevent a skin from forming, then refrigerate until chilled. Store in an airtight container for up to five days.