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+ servings
custard in a jug at an angle

Proper English vanilla custard

Pale yellow creamy English vanilla custard.
5 from 5 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 1 pint of custard
Alter quantities (metric only) 1 pint of custard

Ingredients you'll need...

  • 550 ml whole milk
  • 50 ml single cream
  • 1 teaspoon vanilla bean paste
  • 4 egg yolks at room temperature
  • 35 g caster sugar
  • 15 g cornflour

Here's what we do...

  • Place your milk, cream and vanilla bean paste into your small saucepan, mix together and then heat gently on a low-medium heat for about 5 minutes.
  • In your large bowl, beat together your egg yolks, sugar and cornflour with your small whisk to form a paste.
  • Once your milk has just started to come to boiling and you notice a few bubbles begin to pop on the surface remove it from the heat.
  • Steadily pour your milk into your beaten egg mixture whilst constantly and rapidly whisking the egg mixture with your balloon whisk with your other hand.
  • Ensure the eggs and milk are fully combined then pour the whole lot back into your small saucepan.
  • Reheat the custard gently on a low-medium heat, continually mixing with your flat wooden spatula or corner wooden spoon, so that you can get into the corners of the saucepan.
  • Remove as soon as the custard just as the first bubble begins to pop on the surface and continue to stir for another minute to ensure everything cooks through.
  • Serve immediately.
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Supporting Notes

The eggs, cornflour and sugar must only be mixed just before you add your milk.
Do not use a balloon whisk to whisk the custard when it is returned to the saucepan as it will become frothy. 
This custard will keep in an airtight container in your fridge for 2 days.  
If the custard is a little thick add some more milk, if too thin mix ½ teaspoon of cornflour with 1 teaspoon of water and add to the custard, ensure you mix it in rapidly.  Repeat if still too thin.

Make Your own Notes on this Recipe here...