Custard is delicious and surprisingly quick and easy to make. It perfectly accompanies a wide variety of desserts, such as peach cake crumble pudding and stewed apples. It's also necessary in our egg custard tart recipe. If you've never heard of custard before, it's a thick sweet sauce made primarily from cream and eggs and is used in a number of different ways. You can pour it over puddings, or leave it to set in the fridge to go with trifle, or you could fill up pastry with it like with éclairs. This custard should gain a very golden yellow colour once made, so without further ado, let's get on with the recipe!
Happy Baking!
The Chai Home 😋
INGREDIENTS
300ml of double cream
300ml of milk
75g of caster sugar
2x tsp of vanilla extract
2x heaped tbsp of corn flour
6x egg yolks
METHOD
In a medium saucepan, add the cream and milk, combine together and heat on a medium heat and bring to a just simmer (remove from the heat once it just comes to a simmer).
In a large measuring jug add the egg yolks, sugar, vanilla and corn flour and whisk together until fully combined.
Gradually add the cream and milk mixture to the measuring jug and gradually whisk together until smooth.
Return the mixture back to the saucepan and place on a low heat.
Stir continuously until the custard thickens to your desired thickness.
Serve hot or cold (if you want to serve it cold, transfer it to a large bowl, cover with cling film and store it in the fridge for up to 3 days) and enjoy!
Who knew custard was so easy to make, and it tases fantastic. A great little recipe.
Always used store bought custard because was always intimidated about making it fresh because I thought it would be super hard. So glad I tried it. The recipe was surprisingly easy and I will definitely be making homemade custard more often. Tasted delicious!