Free Range Egg Recipes

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Homemade custard


Serves: 8

200ml double cream
700ml whole milk
4 large free range egg yolks
3 tbsp cornflour
200g caster sugar
1 tsp vanilla extract
Prep: 10 mins

Cook: 15 mins

Preparation Method

  • Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
  • Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.