Homemade Custard

Ingredients

• 250 ml Whole milk
• 250 ml Double cream ((also known as heavy cream))
• 4 Egg yolks
• 40 g Caster sugar ((also known as superfine sugar))
• 1 tsp Vanilla extract (or the seeds from one vanilla pod)
• 2 1/2 tsp Cornflour ((also known as cornstarch))

Instructions

1. 1

   Put the whole milk and double cream into a medium sized saucepan, warm it on a low heat until it is steaming, but do not let it boil. You can stir it occasionally

2. 2

   Meanwhile, place the egg yolks, vanilla extract, caster sugar and cornflour into a mixing bowl and whisk them together

3. 3

   Once the milk mixture is ready, you can transfer it to a jug or pour directly from the saucepan, pour it into the egg mixture slowly, whisking constantly as you pour

4. 4

   Pour the mixture back into the saucepan and put it on a medium-high heat. Heat it until it thickens, stirring it constantly (I recommend using a silicone spatula so you can scrape the bottom as you stir) It takes 5-10 minutes to thicken for me, but all hobs are different

5. 5

   You can serve it immediately, or place into a bowl or container, and put cling film over it so the cling film directly touches the top of the custard. Put in the fridge, it will keep for 3-4 days. Reheat gently in a saucepan, stirring constantly