Homemade Custard

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I was brought up with custard made from Bird’s custard powder, I loved it then, and to be honest, I still love it now. However, when I want to be a bit fancy pants or it is a special occasion, I like to make homemade custard.

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This dreamy, creamy, silky smooth, homemade custard is sweet but not over sweet and has delicious undertones of vanilla. It is easier than you think; I use cornflour which helps to stabilise the eggs and reduce the chance of the custard splitting or curdling.

How to make homemade custard:

Collect all your ingredients together:

• mix of fresh cream and milk (The ratio will depend on how rich you want the custard to be.)
• caster sugar
• cornflour
• vanilla extract
• large eggs
• pinch of salt

How to make the custard:

1. Put the milk and cream into a saucepan and heat over a moderately hot heat until steaming but not boiling.
2. Mix the caster sugar, cornflour, vanilla, eggs and salt thoroughly in a large jug.
3. Pour the hot milk and cream onto the egg mixture and stir well.
4. It is important to wash the saucepan well before returning the custard to the pan.
5. Put the pan back onto a low heat and cook, stirring all the time, until it thickens. This could take up to 5 minutes. Take off the heat.
6. Use your finger to check it is cooked: you should be able to run a clean line through it on the back of a spoon.
7. Delicious with desserts such as crumble, fruit pies, Christmas pudding, steamed puddings, Eve’s puddings and in trifle.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.