Real custard sauce

Do you have favourite dislikes? Things that were better in your childhood maybe? One of mine is custard powder – given the opportunity I can’t resist boring everyone with, ‘Oh, real custard is so much better. It doesn’t take long to make at all, but it is worth the effort.’
Well, this week my family’s patience finally snapped and I was told to put up or shut up.
OK. Mild panic. So, real custard… how hard can it be? And it had better be fantastic. No pressure then.
After several hours scouring cookbooks I realise that there is an bewildering variety of recipes. Yikes. Can they all work?
Well this is the recipe I used and yes, it was so much better. And worth the effort.
Do you have a better recipe?
Preparation 5 mins
plus 15 mins standing
Cooking 15 mins
Serves 4-6
Fresh milk 300ml (½ pint)
Vanilla pod 1
Egg yolks 4
Sugar 25g (1oz)
1 Reserve 45ml (3 tbsp) milk. Place remaining milk and vanilla pod in a saucepan. Bring almost to the boil.
2 Remove from the heat and leave to stand for 15 minutes.
3 Place egg yolks, sugar and reserved milk in a bowl. Beat until thick and creamy.
4 Remove vanilla pod from milk and pour milk on to egg mixture.
5 Strain mixture into a heavy-based saucepan and cook, stirring, until custard thinly coats the back of a spoon (about the thickness of single cream).
6 Pour into a cold jug and serve. The custard thickens on cooling.
Try it and let know how you get on. Can you improve it? Click on the ‘Leave a Comment” link below.
Now you will want something to pour this delightful custard over won’t you? How about a delicious Apple & Plum Crumble from Hearty & Healthy Dairy Cookbook.

Do you have favourite dislikes? Things that were better in your childhood maybe? One of mine is custard powder – given the opportunity I can’t resist boring everyone with, ‘Oh, real custard is so much better. It doesn’t take long to make at all, but it is worth the effort.’

Making real custard sauce

Making real custard sauce

Well, this week my family’s patience finally snapped and I was told to put up or shut up.

OK. Mild panic. So, real custard… how hard can it be? And it had better be delicious. No pressure then. But after several hours scouring cookbooks I realise that there is a bewildering variety of recipes. Yikes. Can they all work?

Well, this is the recipe I used and yes, it was so much better. And worth the effort.

Preparation 5 mins
plus 15 mins standing
Cooking 15 mins
Serves 4-6

Fresh milk 300ml (½ pint)
Vanilla pod 1
Egg yolks 4
Sugar 25g (1oz)

1 Reserve 45ml (3 tbsp) milk. Place remaining milk and vanilla pod in a saucepan. Bring almost to the boil.

2 Remove from the heat and leave to stand for 15 minutes.

3 Place egg yolks, sugar and reserved milk in a bowl. Beat until thick and creamy.

4 Remove vanilla pod from milk and pour milk on to egg mixture.

5 Strain mixture into a heavy-based saucepan and cook, stirring, until custard thinly coats the back of a spoon (about the thickness of single cream).

6 Pour into a cold jug and serve. The custard thickens on cooling.

Try it and let know how you get on. Can you improve it? Do you have a better recipe? Click on the ‘Leave a Comment” link below.

Now you will want something to pour this delightful custard sauce over won’t you?
How about a delicious Apple & Plum Crumble from Hearty & Healthy Dairy Cookbook.

Emily is taking a well earned break. Today’s blog has been written by the Dairy Diary Chat administrator.

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4 Comments

  1. Mike says:

    custard curdled for me. Followed instructions, this recipe need more direction how long to cook it for until it goes thick because if you just keep cooking and waiting for it to cook it goes wrong. Cook mine for 5 mins on a low heat and went bad. cream version is better

  2. Pingback: Time for action « Dairy Diary Chat

  3. kelly says:

    i tried this today having never made fresh or from powder custard oops mine ended up sliftly lumpy looking was this because i forgot to strain it

    • Dairy Diary Team says:

      Maybe. I too have made lumpy custard when I have cooked it too fast and/or for too long. The custard mix does require gentle treatment and if the milk is too hot the eggs can curdle.

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