Proper Egg Custard Sauce

A smooth vanilla custard made with real eggs and milk, for pouring over every Sunday pudding.

TIME BREAKDOWN
Prep: 5 min
Cook: 15 min
Total: 20 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 300ml whole milk
  • 200ml double cream
  • 1 vanilla pod, split, or 1 tsp vanilla extract
  • 4 egg yolks
  • 50g caster sugar
  • 1 tsp cornflour

Method

  1. Heat the milk, cream and vanilla pod in a pan until just steaming. Remove from the heat and leave to infuse for 10 minutes.

  2. Whisk the egg yolks, sugar and cornflour together in a bowl until pale.

  3. Remove the vanilla pod and slowly pour the warm milk over the yolk mixture, whisking constantly.

  4. Return to the pan and cook over a low heat, stirring constantly with a wooden spoon, for 5 to 8 minutes until it coats the back of the spoon.

  5. Do not let it boil. Strain into a warm jug and serve hot, or cover the surface with cling film and chill.