Custard – or nearly custard

This week I’ve made two attempts at custard with some success.

The first, and most disastrous, turned into sweet scrambled eggs and was certainly not to everyone’s taste. Second attempt went much better.

Custard recipe as follows:

  1. 3 medium free range egg yolks
  2. 3 tbsps caster sugar
  3. 300ml milk
  4. 1 vanilla pod

And that’s it!

  • You whisk the yolks and caster sugar together until combined.
  • Heat the milk on the stove with the vanilla pod to infuse – get the milk to just on boiling point and then remove the vanilla pod.
  • Add a small amount to the egg and sugar mixture ensuring you’re whisking constantly to avoid the scrambling thing.
  • Slowly add the rest of the milk – still whisking – and then clean the pan to ensure any milk that’s stuck to the sides during heating is removed.
  • Then add the yolk, sugar and milk back onto the heat and in the pan – pop the vanilla pod back in.
  • Ensure you’re stirring constantly – I swap to a spatula at this point – and the mixture will start to thicken.
  • Continue stirring until the custard is at the consistency you like (around 8 minutes in my case) – serve hot or cold.

My second attempt was a bit grainy – far far more palatable than the first though. From reading up, this could be because I over-whipped the sugar and egg yolks at the very beginning so next time I’ll try less enthusiasm and see how it goes. Still a very quick recipe and something I am determined to master.


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