Ingredients for A Very Proper English Custard
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How to Make A Very Proper English Custard
- Gently heat 2 cups whole milk and 1 cup heavy cream in a medium saucepan over low heat until it just begins to simmer. Do not boil.
- In a separate bowl, whisk together 1/2 cup granulated sugar and 1/4 cup cornstarch until fully combined. Add 4 large egg yolks and whisk until light and pale.
- Gradually whisk the warm milk mixture into the egg yolk mixture, whisking constantly to prevent scrambling.
- Stir in 1 teaspoon pure vanilla extract.
- Return the mixture to the saucepan over low heat. Stir gently and continuously with a spatula or whisk until the custard thickens enough to coat the back of a spoon (about 5-7 minutes).
- Strain the custard through a fine-mesh sieve into a bowl to remove any lumps.
- Serve warm over your favorite pudding, use as a layer in trifles, or pour into tart shells to cool and set.
- To keep warm, pour into a jug, place the jug in a pan of hot water, and cover loosely with plastic wrap to prevent a skin from forming.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
46g
Fat
56g
Carbs
9g
