Home-made Custard

Thick, rich and creamy. A much favoured ingredient to have with puddings

Home made custard Ingredients

  • 3/4pint (420 ml) of milk
  • 4 egg yolks
  • 3-4 tbsp of caster sugar
  • 1 vanilla pod

To make Home made custard

Pour the milk into a fairly large saucepan.

Split the vanilla pod down the middle with a sharp knife and whilst holding the pod over the pan of milk, scrape out the black seeds and add them to the milk. Add the pod itself to the milk also.

Heat the milk over a medium heat until small bubbles begin to appear. At this point, remove the pan from the heat, cover with a lid and set aside for about 15 minutes.

After this time, remove the actual pod from the milk and discard.

In a medium sized mixing bowl, beat together the egg yolks and the sugar until a light and creamy mixture appears.

Prepare a saucepan of hot water and leave on the stove.

Remove the lid from pan containing the milk and vanilla and gradually pour the milk into the egg yolk and sugar mixture in the mixing bowl. Stir continuously whilst adding the milk.

Once all of the milk has been added, place the mixing bowl over the pan of hot water and set to a low heat, ensuring that the water does not boil.

Cook the custard for about 10-15 minutes, stirring constantly until the custard thickens to the desired consistency.

Remove the bowl from the heat and strain the custard through a sieve into a bowl and serve.

Please note:

The most important thing to remember when making custard is to beat the egg yolks and sugar together in a separate mixing bowl and then pour the warm milk or cream over the egg yolk mixture into the mixing bowl rather than adding the egg yolks to the saucepan. This is so that the eggs do not cook and scramble. Once the eggs and sugar have been blended into the milk, the mixture can then be returned to the saucepan and the custard is cooked very slowly until it thickens to a creamy consistency.

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