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.
awful recipe. never boil custard, it curdles, despite the constant whisking. - 03 Jan 2012
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