Genuine legitimate custard

Have a go at making Mary Berry’s idiot proof, natively constructed custard, ideal for slathering on disintegrates, pies and puddings.


•             570ml/1 16 ounces milk

•             55ml/2fl oz single cream

•             1 vanilla case or ½ tsp vanilla concentrate

•             4 unfenced eggs, yolks as it were

•             30g/1oz caster sugar

•             2 level tsp cornflour


1.Bring the milk, cream and vanilla unit to stewing point gradually over a low warmth.

2.Remove the vanilla unit (wash the vanilla case, dry and store in container with caster sugar to make vanilla sugar).

3.Whisk the yolks, sugar and cornflour together in a bowl until all around mixed.

4.Pour the hot milk and cream onto the eggs and sugar, whisking constantly with an inflatable whisk.

5.Return to the skillet, (include vanilla concentrate if utilizing) and over a low warmth tenderly mix with a wooden spatula until thickened.

6.Pour the custard into a container and serve on the double.

7.To keep hot, stand the container in a skillet of heated water and spread the top with stick film to forestall skin framing.

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