Creamy, buttery custard is the perfect complement to fruit, cakes and cream puffs.
- medium sauce pan
- wooden spoon
- plastic wrap
- 570 ml of whole milk, table cream or whipping cream (or a combination of these)
- 6 large egg yolks
- 4 tablespoons of sugar
- 1 level tablespoon of corn starch
- 1 teaspoon of vanilla or bourbon
Pour cream and milk into a pan and turn the heat to low.
Heat to just below a simmer and stir occasionally with a wooden spoon.
Whisk together egg yolks, sugar, corn starch and vanilla.
Continue to whisk as you pour the warmed milk cream slowly over the egg mixture. You need to do this slowly so you don’t overwhelm the yolks and cook them.
Once fully combined, return the mixture back to the pot and turn the low gentle heat and continue to whisk until thick and smooth.
Remove from heat, place in a bowl and cover with plastic film (rest the film on top of the custard so a skin doesn’t form.