This custard is excellent with sponge pudding or with our favourite hot fruit. It's pourable or spoon-able. To prevent a lumpy or scorched custard use a heavy bottomed saucepan and stir CONSTANTLY. Do not walk away while this is cooking.
125ml double cream
2 teaspoons cornflour, sifted
1 tablespoon granulated sugar
3 extra large egg yolks
1/2 teaspoon vanilla essence
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Stir the sugar and cornflour together in a small bowl. Measure in milk and whisk to dissolve. Heat the cream in a heavy-bottomed saucepan over moderate heat. Gradually stir in the milk mixture.
Cook over moderate heat until the sauce starts to thicken and comes to a boil. Reminder: whisk constantly as this cooks. Remove from heat. In a separate bowl, beat egg yolks with a fork until smooth. Take a cup of the hot sauce, and slowly add to the eggs, beating briskly with a small whisk as you pour.
Put the saucepan back over moderate heat. Gently add the egg/sauce mixture to the saucepan, whisking constantly as you pour it into the hot sauce. Bring back to a boil, stirring constantly. Remove from heat; continue stirring, adding the vanilla essence during this time.
Pour the custard into a jug and serve. If you are not serving it immediately, cover with cling film to prevent a skin from forming on it as it cools.
This custard turned out beautifully, though I did away with the many step method and just whisked the egg yolks into the milk mixture and added the lot to the hot cream (whisking, of course). And added a bit more sugar... just another teaspoon or two. - 20 Mar 2012
The taste was good nice rich flavour I'd been looking for. However the consistency was a little runny. I slightly over cooked (made it grainy) while I was waiting for it to thicken up more. I'll perhaps try this recipe with more corn flour for a thicker consistency. This recipe is more like a thin pouring custard i like it thick. I also followed the easier way I've made custard, mix everything together in a saucepan except the sugar (the sugar makes it stick) whisk continuously while heating, then add sugar when it's thickened. - 28 Jul 2013