Best Ever Homemade Custard Recipe

Homemade Custard Tips and Tricks

• 1Variations on this recipe:
  * If you want the custard thicker, use 4 egg yolks instead of 3
  * To make plain custard (this recipe is vanilla) just leave out the vanilla pod or extract
  * For very fine pouring custard, omit the cornflour (see bullet 3 below)
  * I like to use half and half milk and cream as per the recipe as it comes out to my preferred taste this way, but you can use 300ml full fat milk (and no cream - healthier) or 300ml single cream (and no milk - indulgent!) if you prefer
• 2The problem many people have with making proper custard is the fact that as soon as it overheats, it curdles (hence the popularity of powdered custard). Even on a low heat with constant stirring, it is easy for it to get too hot and go horribly lumpy. This recipe uses cornflour to stabilise the mixture and reduce the risk of curdling. It means the custard is of a slightly less perfect consistency than true fine pouring custard, but it tastes just as fine so what the heck?
• 3If you want to make absolutely perfect fine pouring custard, omit the cornflour, and keep a VERY close eye on your custard to ensure it does not overheat. Stir continuously and take off the heat each time you think it is getting too hot, still stirring the whole time.
• 4Whether you use cornflour or not, the custard can still curdle. But don't panic if it does! I have had mine curdle many times, usually if I am trying to take a crumble out of the oven at the same time and stop stirring (gasp!) for a few seconds. Just take it off the heat and stir vigorously, to the point of beating it with your spoon, and when it is smooth again, put it back on the heat and carry on. If the worst happens and it still ends up lumpy, don't despair - it still tastes great!
• 5One of the great advantages of making your own custard is that you can tweak it to your personal taste. If you like it strong you can add more vanilla. If you like it thick or runny you can adjust accordingly. If you want to make it a different flavour altogether, you can add orange or cinnamon or other variations!
• 6There is, alas, one downside to proper homemade custard - you can't freeze it. So, if you want to freeze your custard or make custard ice lollies, you'll need to use custard powder (or a store bought tub of the fresh stuff works nicely for custard lollies too).