So homemade custard is one of those things that takes you back to your childhood don’t you think? I remember Mum making us custard and we would add chopped banana to it for a lovely simple dessert. And you know what? Pie without custard is just unheard of basically anywhere in Australia. I mean, add cream and ice cream if you like, but in winter, when you have some hot pie in front of you, custard is the only thing to really make it amazing. Well in my books anyway.
And it depends where you are as to what you call it – Custard or Creme Anglaise. Personally I think that custard is a wee bit thicker than creme anglaise, but they’re both made with the same basic ingredients and both delicious!
Now I know that it’s easy to buy custard at the supermarket – everyone does right? But once you’ve made homemade custard you will wonder why on earth you ever bought custard again. I mean, if people tell me to ‘just buy some custard already’, I just look at them. Why would I spoil all of the homemade-awesome-goodness that I’m having with bought custard? Just not going to happen. Especially when it literally takes 10 minutes!
Also, how good is nice hot custard with winter pies, steamed puddings, self saucing pudding (or straight from the saucepan when I’ve made it)? Actually one of the best parts of making it is to have a little bit too much to fit into your jug and you just have to eat it out of the saucepan. Mmm, delicious.
This is one of those staple recipes that you’ll refer back to again and again. So, honestly, get stuck in. It’s not hard and you’ll never buy custard again.
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Here is some of the equipment that I use to make this recipe. I personally use this or very similar equipment and products at home.
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Made with egg yolks, milk and cream. Delicious on pies, puddings and desserts.
- 4 egg yolks
- 1 cup (US) / 240ml thin cream
- 1 cup (US) / 240ml full cream milk
- 1/3 cup (US) superfine / caster sugar
- 1 tbsp cornstarch / cornflour
- 1 vanilla bean or 1 teaspoon vanilla extract
Slice open the vanilla bean (if using) and scrape out the seeds.
Add the milk, cream, vanilla seeds and vanilla pod to a saucepan and heat over medium heat until almost, but not boiling.
While the milk and cream are heating, add the egg yolks, sugar and cornstarch/cornflour and whisk until well combined.
Once the milk and cream mixture is hot, pour very slowly over the egg mixture, whisking constantly so that the hot milk doesn't cause the eggs to scramble. Don't worry, they won't, as long as you add the milk very slowly at the beginning. Once around a cupful of the mixture has been added you can pour in the rest of the milk and whisk to combine.
Pour the milk and egg mixture back into the saucepan, over low heat, and stir with a wooden spoon until the custard coats the back of a spoon. You can tell it's ready when you run your finger along the back of the wooden spoon and the custard stays separated where you've run your finger through it.
Strain into a jug and serve or if refrigerating, cover with plastic wrap - ensuring the plastic wrap is touching the surface of the custard so that a skin doesn't form.