A Very Proper English Custard

1. 1

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

2. 2

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

3. 3

   Slowly whisk the warm milk into the egg mixture, whisking constantly. Add vanilla. Return to the saucepan and stir gently until thickened. Serve hot, or cool to use as a layer in trifles, or fill tart pans.

4. 4

   Tip. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.