Skip to content

Silky Smooth Custard

From one installment in a how-to series by GoodFood, this recipe for custard is one that’s worth mastering! Not only silky smooth, as promised, but divinely delicious to boot, you’ll find it’s just the right accompaniment to many puddings. Certainly there’s always Bird’s to fall back on, but really, this recipe is not difficult and SO GOOD — give it a go!

This recipe is easily halved if you wish. Store in a pitcher for easy pouring.

Silky Smooth Custard

7 fl. oz. heavy cream
24 fl. oz. whole milk
4 large egg yolks
3 tbs. cornstarch
7 oz. caster sugar (1 cup)
1 tsp. vanilla extract

Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornstarch, sugar, and vanilla. Gradually pour the hot milk mixture into the sugar mixture, whisking constantly.

Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon right into the corners of the pan so that you’ll notice if the custard catches before thickening. If it does, turn down the heat, then carry on patiently until it starts to thicken a little. When it begins to coat the back of your spoon as you lift it out of the custard, it’s nearly ready. Keep a very close eye on the custard from now on – when it is thick enough to draw your finger through the coating on the back of the spoon leaving a clear line, it’s ready. Turn off the heat straight away to prevent lumps forming.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: