Homemade custard
My Recipe Book
My Recipe Book
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Ingredients

  • 15 minutes Total Time
  • 300 ml full fat milk
  • 4 egg yolks
  • 30 g caster sugar
  • 30 g plain flour
  • ½ tsp vanilla extract
  • 4 eggs, putting the yolks into a large bowl. Add the caster sugar (30g) and whisk until combined. Add the plain flour (30g) and vanilla extract (½ tsp) and whisk until combined. Heat the full fat milk (300ml) on a very gentle heat until warmed but not quite boiling. Stir regularly to ensure that it does not burn. Once the milk is warm, remove from the heat and gradually add to the large bowl a bit at a time. Whisking each addition in completely before adding more. Once combined, put the mixture into the pan and return to a very gentle heat. Continue to cook, whisking constantly, until the custard has reached your desired thickness - this usually takes about 10 minutes but will depend on how runny you want your custard to be. You must whisk the custard constantly to avoid it going lumpy. Remove from the heat and continue to whisk for another minute. Serve. If you're making the custard to use later Put the custard into a bowl or jug and cover with cling film. It is important that the top of the custard is in full contact with the cling film to prevent a skin forming while the custard cools. Place into the fridge until you're ready to use. 3.0http://myrecipebook.co.uk/homemade-custard/

Instructions

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