Custard is really easy to make from scratch and with just a few simple cupboard staples you can whip this up in no time. Serve with anything you wish, drink it as it is or top a trifle with it.
I highly recommend using whole milk to get the traditional creamy custard you would generally buy already made in the shops, however other milk will work but will be a thinner consistency and sometimes a little grainy but if you don’t mind that then that’s fine.
You can also find a chocolate version here > Chocolate Custard <
Some recommended items from our kitchen to make this dish…
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Non-stick milk pan as I love having the lip to make it easier to pour without spillage.
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- 200ml whole milk
- 1 teaspoon vanilla extract
- 2 teaspoons sweetener
- 3 egg yolks
- 1 tablespoon cornflour
- In a milk pan bring the milk to a slow simmer, don’t bring it to the heat too fast or it will scorch the bottom.
- In a bowl whisk together the egg yolks, vanilla, sweetener and cornflour.
- Pour the hot milk into the egg mixture and whisk as you do to prevent scrambling.
- Transfer the custard back into the milk pan and simmer on a low heat whilst whisking the whole time until thick to your liking.