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.
Preparation Time: 5 minutes
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.
In a heatproof bowl whisk together the egg yolks and the sugar until smooth. Gradually add some of the hot milk and cream mixture to the eggs, whisking to incorporate. When about half the milk is added to the eggs, pour the mixture back into the pan and return to a low heat.
Stir the custard constantly with a wooden spoon. It is ready when it coats the back of a wooden spoon and holds the line that a finger draws through it. Remove the vanilla pod before serving.