Ultimate vanilla custard
Serves: 4-6 (makes about 600ml)
Prep time: 15 minsTotal time: 
This recipe contains partially cooked eggs / Recipe photograph by Tara Fisher
Ultimate vanilla custard
Serves: 4-6 (makes about 600ml)
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
205Kcal
Fat
12gr
Saturates
6gr
Carbs
15gr
Sugars
13gr
Fibre
0gr
Protein
8gr
Salt
0.2gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 1 x 568ml carton whole milk (or use half whole milk and half double cream)
- 1 vanilla pod, split
- 4 large egg yolks
- 2 slightly rounded tbsp caster sugar
- 2 tsp cornflour
Step by step
Get ahead
Make the custard up to a few hours ahead; pour it into a jug and press clingfilm directly onto the surface of the custard to prevent a skin forming. Keep at room temperature for up to 3 hours to be served at room temperature, or transfer to the fridge once cool.
- Pour the milk into a pan. Scrape out the seeds from the vanilla pod and add those to the pan along with the scraped pod. Heat the milk to just below simmering point, stirring occasionally, then take the pan off the heat.
- In a bowl, whisk the egg yolks, sugar and cornflour until just combined – a balloon whisk is ideal.
-
Pour the hot milk onto the egg mixture, whisking continuously.TipIf you're feeling indulgent you can use half double cream and half milk to make the custard.
- Pour the custard mixture back into the rinsed-out pan and return it to the heat. Keep the heat low and whisk constantly until the custard has thickened – about 10 minutes. It should coat the back of a wooden spoon when it is ready. Do not let it boil!
- Pour the custard into a jug, fish out the vanilla pod and serve hot, warm or cold with your favourite winter pudding.
