Homemade Vanilla Custard

Proper pourable custard — thick enough to coat the back of a spoon, rich with egg yolks and double cream, and scented with real vanilla. Takes about 15 minutes and is worth every second.

• Time: 15 minutes
• Difficulty: Easy
• Serves: 4–6

Ingredients

• 4 egg yolks
• 50g caster sugar
• 1 tsp cornflour
• 300ml whole milk
• 200ml double cream
• 1 vanilla pod or 1 tsp vanilla extract

Method

1. Infuse the milk. Pour the milk and cream into a small saucepan. If using a vanilla pod, split it lengthways, scrape out the seeds, and add both pod and seeds to the pan. Heat over a medium-low heat until just steaming — do not boil. Remove from the heat and leave to infuse for a few minutes. If using vanilla extract, simply warm the milk and cream without infusing.
2. Whisk the yolks. In a heatproof bowl, whisk together the egg yolks4 egg yolks, sugar, and cornflour1 tsp cornflour until pale and slightly thickened.
3. Temper. Remove the vanilla pod (if using) from the warm milk. Pour the warm milk slowly into the egg mixture, whisking constantly — add it gradually at first to avoid scrambling the yolks. Stir in the vanilla extract now if using.
4. Cook the custard. Pour the mixture back into the saucepan and set over a low-medium heat. Stir continuously with a wooden spoon or silicone spatula, making sure to reach the corners of the pan. Cook for 5–8 minutes until the custard thickens enough to coat the back of a spoon.
5. Serve. Pour immediately over your pudding, or keep warm in the pan over the lowest possible heat, stirring occasionally.

Serve with

• Golden Syrup Sponge Pudding