This smooth, velvety custard is perfect for drizzling over pies, puddings or fresh fruit.
Made with just a handful of pantry staples, it thickens gently on the stove and delivers that comforting vanilla-scented warmth you crave.
Ingredients
- 600ml whole milk
- 25g caster sugar
- 8g cornflour (≈ 2 tsp)
- 3 egg yolks
- 1 tsp vanilla essence
Method
- Heat the Milk
- Pour 600 ml milk into a medium saucepan.
- Set over medium heat and warm until just below boiling (≈ 80 °C). You’ll see tiny bubbles forming at the edges but not a full simmer. Remove immediately from the heat.
- Mix the Thickening Base
- In a separate bowl, whisk together 3 egg yolks, 25g caster sugar and 8g cornflour until pale and smooth.
- Stir in 1 tsp vanilla essence.
- Temper & Thicken
- Slowly pour about one-third of the hot milk into the yolk mixture, whisking constantly to prevent curdling.
- Return this tempered mixture to the remaining milk in the pan, whisking continuously.
- Set the pan back over low–medium heat. Cook, stirring constantly with a heatproof spatula or whisk, until the custard thickens enough to coat the back of a spoon (≈ 3–5 minutes).
- Finish & Serve
- Once thickened to a pourable consistency, remove from the heat. If you’ll be using it immediately, strain into a jug to ensure extra smoothness.
- Serve warm over your favourite pudding, or leave to cool slightly and store in the fridge (see Tips).