By Leah Goddard from Pretty Stitches
I found this recipe years ago and after tweeking just a little, we haven't turned back. No more store bought custard for our trifle or puddings. It is the best custard recipe I've tasted.
The perfect recipe to make a day or two before you need it.
It is silky smooth, sweet; but not too sweet, and sets quite thick which I like for trifles.
Ingredients
300ml Thickened Cream
700ml Milk
5 Large Egg Yolks
3 Tblspn Corn Flour
150g Sugar
Vanilla (measure with your heart)
Top Tips:
Use 6 egg yolks if you only have small eggs
If you like extra sweet custard, add an extra 30g of sugar
I use 100g brown sugar and 50g granulated sugar (raw or castor is fine) - the brown sugar gives it a real caramel flavour - so delicious.
Keep the egg whites and freeze. Use for italian meringue buttercream, meringues and so much more.
Method:
In a large bowl add in the egg yolks, sugar, corn flour and vanilla.
Whisk together. (No need for an electric whisk, you're not whisking to add air, so don't go too hard.)
Meanwhile in a saucepan measure out your cream and milk and bring to a low simmer.
Before it boils, take off heat and pour very slowly into the egg mixture little bit at a time, whisking the whole time.
Once all incorporated, pour back into your saucepan. Using a rubber spatula; stir continuously until thick. Use a low heat and stir making sure you are scraping the bottom of the pan. It may seem like it will never thicken but it will and sometimes fast.
You can tell it's ready if you push your finger through the custard on the back of your spatula and leaves a clear line.
Pour the custard through a sieve to remove any lumps.
Lay gladwrap directly on the surface of the custard to prevent a skin from forming.
Can be heated up or served cold. Yummy either way!
