A Very Proper English Custard Recipe

Ingredients for A Very Proper English Custard

• 2 cups whole milk
• 1 cup heavy cream
• 4 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon pure vanilla extract

How to Make A Very Proper English Custard

1. 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.
2. 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.
3. Gradually whisk the warm milk mixture into the egg yolk mixture, whisking constantly to prevent scrambling.
4. Stir in 1 teaspoon pure vanilla extract.
5. 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).
6. Strain the custard through a fine-mesh sieve into a bowl to remove any lumps.
7. Serve warm over your favorite pudding, use as a layer in trifles, or pour into tart shells to cool and set.
8. 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.