At Christmas you NEED this recipe in your repertoire. At Easter you need it. Heck, I doubt you’ll ever regret learning how to make the easiest, most luscious vanilla-speckled custard from scratch (unless you are a custard fan and this recipe pushes you into full blown addiction).
I have tried many, many custard recipes over the years and I can say, hand on heart, that this is the easiest and best. It is true and real and the sort of finishing touch that desserts such as apple pie, crumble or even just ice-cream benefits from.
As well as tasting incredible it is faff-free and easy as 1 2 3. It will thicken on standing.
It is from the BBC online food section.
Freeze the unneeded egg whites and use next time you are making pavlova or meringue.
2 large free-range egg yolks
2 teaspoons cornflour
25 grams caster sugar
½ tsp good-quality vanilla extract
250ml double cream (I used thickened cream as it was in the fridge and it turned out perfectly)
LET’S GET TO IT:
Put the egg yolks in a medium saucepan with the cornflour and sugar. Add the vanilla extract, and use a metal whisk to combine all the ingredients.
Gradually whisk in the milk and cream then place the pan over a low heat and cook gently for 6-8 minutes, whisking constantly, until smooth and thick (do not allow the custard to boil.)
Remove from the heat and stir for another minute or two.
When it has cooled pour into a jug, cover with plastic wrap and leave in fridge until needed.