English Cream Custard

Directions
Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

1. Pour the milk into a saucepan and bring to the boil.
2. Meanwhile, combine the egg yolks, cornflour and sugar in a heatproof bowl and whisk until smooth.
3. Remove the hot milk from the heat and slowly pour the milk onto the egg yolk mixture in a steady stream, whisking constantly.
4. Return the mixture to the pan and cook over a low heat, stirring constantly with a wooden spoon until thickened. (You should be able to draw a line through the custard on the back of the spoon using your finger: if the line is well-defined, the custard is ready.)
5. Remove from the heat and strain into a jug. Flavour with a few drops of vanilla essence, if you like, and serve hot.
6. Note: if you will not be serving the custard immediately, strain the custard into a bowl set over an ice bath to cool. Refrigerate before using, or up to three days.

cook's tips

Vanilla adds a lovely flavour to custard but you can add other flavourings such as a little grated orange zest or 2 tablespoons of brandy, rum or liqueur to the custard.