How to Make English Custard

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By Sabah
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Some people refer to it as a British sauce, and English custard continues to be a favorite treat throughout Europe. Custard can be served alone or with pound cake; you'll find it in the classic English Trifle as well. While many custard lovers turn to Bird's Eye for a convenient mix, it's still fairly easy to make this delicious dessert from scratch. Here's how to make a classic English custard.

Difficulty: Easy

Instructions

Things You'll Need:

1 fresh vanilla pod
10 oz. double cream/heavy whipping cream
4 large egg yolks
1 teaspoon corn flour
1/3 cup light brown sugar or honey

Step 1

Prepare the cream. Split the vanilla bean pod and separate from the seeds and mix with cream in a small saucepan. Heat on a low heat setting to bring mixture to a simmer.
Step 2

Prepare custard. Whisk the egg yolks, sugar, and corn flour in a medium bowl until thoroughly combined.
Step 3

Combine the mixtures. Remove the vanilla pod from the cream mixture, and slowly pour it over the egg yolks. Keep whisking the egg mixture as you pour.
Step 4

Heat again. Pour the mixture back into the saucepan and gently whisk until custard becomes thick. It will become more smooth as it simmers.
Step 5

Continue whisking until custard becomes thick, smooth, and is the consistency of a pudding.
Step 6

Pour the mixture into a bowl and cover with saran wrap. Refrigerate immediately.

Tips & Warnings

Serve custard warm with pies and other hot desserts.
Serve custard cold with cakes and puddings.
Custard is a great dessert all on its own.
Prevent eggs from congealing by whisking heavily as you combine the hot mixture.