I was never that keen on custard in the past, when my experience was from pub desserts with this sauce. My husband was sometimes requesting this, so I finally decided to have a go. The first time I made it, I was amazed at how good it was! None of that tasteless from a packet stuff, but oh so wonderful, proper, creamy custard. This is still to date the best custard I’ve ever tasted, and I also use it for my trifle. I would strongly recommend this for anyone wanting a nice, thick custard. And it’s really easy to make too. Perfect accompaniment with your Christmas pudding, apple pie or rhubarb crumble, or whatever else is your favourite.
300ml double cream
3 egg yolks
2 tbsp caster sugar
1 tsp potato or corn flour (any starchy flour for thickening)
1 tsp vanilla extract
1. Heat the cream in a pan until steaming, but not boiling. If you don’t stir it during this time, you will get a skin on top you will want to remove. I tend to stir the cream during heating.
2. While the cream is warming, mix all the other ingredients together in a bowl.
3. Pour the cream onto the eggs on a thin strip, stirring continuously as you pour. Then pour the whole mixture back into the pan.
4. Over medium heat, stir until the mixture thickens (5-10 minutes). I don’t usually get lumps, but if this happens, the custard can be passed through a sieve.
Then it’s time to enjoy the best vanilla custard to date!