A Very Proper English Custard

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A thick, rich, sweet mixture, custard can be served many ways. As a hot sauce poured over pud, a layer in trifles, or, as it sets when cool, a tart filling.

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Steps

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Bring milk and cream to a simmer slowly on low heat.

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Whisk the sugar and cornstarch together , add the egg yolks , combine well.

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Slowly whisk the warm milk into the egg mixture , whisking constantly.

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Add vanilla.

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Return to the saucepan and stir gently until thickened.

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Serve hot , or cool to use as a layer in trifles , or fill tart pans.

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If using it hot , it can be kept warm in a jug set in a pan of hot water with a bit of cling film on top to prevent a skin forming.

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Ingredients

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milk, cream, egg yolks, sugar, cornstarch, vanilla