Silky, smooth and soothing, and delicious hot or cold – homemade fresh custard is a world away from the sweet starchy version made from powder. If you are having issues with a dry or sore mouth, adding fresh custard to desserts can be really helpful.
The custard needs to be cooked slowly over a very low heat and stirred constantly. The temperature shouldn’t go above 80°C. Save the egg whites to make meringues or freeze them to be used at a later date.
Cooking time: 10-15 minutes
250ml full cream milk
250ml double cream
1 vanilla pod, cut in half and seeds removed
5 egg yolks
100g golden caster sugar
• Place the milk, cream, vanilla pod and seeds into a large saucepan and place over a medium heat, stirring occasionally. Heat until almost boiling.