Really this is somewhere between Mary Berry and Delia's custard with a few variations... though to be honest there are very few variations on a custard theme; but it’s my best custard recipe. It not too thick or thin, it rarely develops a grainy texture or splits on you, it’s not too rich or too sweet or too eggy... it’s just really really nice custard (and really quite good vanilla ice cream as well if frozen)...




Vanilla Custard
Makes a pint of custard

1x Vanilla Bean Pod (you can subs extract)
1/2 pint of Double Cream
1/2 pint of Milk (whole or semi is best)
1oz/30g of Vanilla Caster Sugar
4 large egg yolks
2 level tsps of cornflour

1. Mix the cream and milk, split the vanilla pod - scrape out the seeds and put the whole lot into a sauce pan. Bring this cream mix up to simmering point (but don't simmer) over a low heat... this temp is sometimes called the scalding point.

2. Whisk egg yolks, sugar and cornflour together till well combined in a large bowl.

3. When the cream mix comes up to temp - remove pods (these can be rinsed, dried and stuffed in a container of caster sugar to make vanilla sugar) and whilst whisking the eggs continuously gradually and slowly pour in the hot liquid.

4. Return the custard to the pan and over a low heat stir with a spatula until well thickened (8-10mins) it should coat the pan sides and the back of the spatula with ease when thick enough.

To keep it warm and skin free pour into a jug, cover with Clingfilm and then place in a bowl of hot water.

Troubleshooting:

Custard starts to look grainy - you custard is about to, or is, splitting - pour into a cold glass or earthenware bowl and whist till starts to come back together... another way is to keep a sink of cold / ice water ready and place the pan in this and whisk till it recombines. If you are scared about this keep a bowl in the fridge ready for remedial action.

My custard always split - your heat is probably too high, never allow custard to come near simmering and certainly never let it come to a boil! Use your middle size ring, and keep it under half heat. Once it’s thick take it off the heat, do not cook your custard for too long. You could also opt to cook it in a bain marie arrangement to distribute the heat better or use cook it in the bowl over boiling water (a double boiler).

There appears to be lumps in this custard - your eggs have probably scrambled in the hot cream mix because too much hot liquid touched them &/or there was not enough agitation as you poured the hot liquid in... If they are small lumps you can push it through a sieve and get away with it. If they are big lumps then you need to add the hot liquid slowly and keep it moving! - Some people find it easier to do in stages rather than in one go. Take a ladle and whilst whisking the eggs all the time slowly pour a ladle full of hot cream mix into the eggs - repeat three times, then add the rest of the cream mix and return to the pan. This is also called 'tempering' your eggs.

This custard recipe is too thick / too thin - Too thick? Less egg yolks or cornflour will help here, you can thin it out with milk too. Too thin? Add some more egg yolks, or use fresher eggs. If you fear eggy custard then up the cornflour. I know some people use flour, but it can make your custard taste floury and the gluten thickness is not for me. Also before you judge consistency let your custard cool; it will thicken up on cooling.

There is a skin on my custard/There is no skin on my custard - Milk protein in contact with air forms a skin... you want a lot of skin then pour into a shallow dish and leave to stand. No skin required? Then when in the serving vessel cover with Clingfilm and make sure the cling film touches the surface of the custard.