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Thursday, 26 April 2012

Custard for that crumble

Custard – the way to a man’s heart

You want custard with that?  No problem, give me a minute…..  Homemade custard is so easy and quick, as quick a boiling up a pint of milk, and just perfect with some stewed fruit or crumble

This makes a pint, and there is no point making less than that, trust me!

One pint of milk, whatever type you fancy
2 eggs
1 level tablespoon of cornflour
2 tablespoons of sugar.

Put the milk on to boil.  Whisk up the eggs, cornflour and sugar together in a bowl big enough to take the milk too.

When the milk is just below boiling, pour it over the egg mixture, whisking all the time. 

Return this mixture to the saucepan and bring it to the boil, stirring constantly.  Yes, a custard you can boil.  The cornflour stabalised the mixture, so it does not turn into scrambled eggs.


  1. Great recipe for custard! My mouth is watering...

  2. You can make this custard richer by using only egg yokes and half cream, half milk. For a thicker custard add more cornflour and another egg. A thicker custard is nice over home made trifle. Allow it to cool in a bowl tightly wrapped in cling film to stop a skin from forming on it.