Proper Custard

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Vegetarian

This recipe is from Delia's Complete How to Cook.

This is the ultimate custard, perhaps traditional British sauce.

I offer it here as it has been made down the centuries - with thick double cream, but you can, if you wish, modify this extravagance by using single cream or creamy whole milk. These last two might be better if the custard is for pouring, but for a trifle for a special occasion I recommend going the whole hog.

The Delia Online Cookery School: You can watch how to make this recipe in our video on this page.

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Perfecting custard

Asked by: Amkglos81

I followed Delia's recipe for custard and mostly it went well, it eventually thickened up. It did look like it was splitting a little but I took it off the heat to rescue it and it came together again. However, it did take a long time to thicken up and it had a slightly, almost foamy texture to it. Even the morning after, it hadn't set solidly the way you would expect it too, still with the same foamy texture. I've only ever had birds custard so would the texture be different? This was my first time making custard so didn't know if I've done something wrong. Many thanks for any advice

Answered by Lindsey: Hello, I don’t think you’ve cooked it for long enough. Have you watched the cookery school video? Kind regards Lindsey

Freezing custard

Asked by: Caroline

Hello Lindsey Can I freeze homemade egg custard ahead of time for Christmas? Will it thaw without splitting? I use Delia’s trick of adding a little cornflour to stop it splitting when it cooks. Does this have a similar effect on thawing? Thanks Caroline

Answered by Lindsey: Hello Caroline, You can freeze custard. I freeze it in a freezer box with a layer of freezer film pressed over the surface before putting a lid on. Defrost overnight in the fridge. Then it may need some attention to make the custard smooth again. If you’re serving it hot you can whisk until smooth as it heats in a saucepan. If you’re using it cold for trifle etc try whisking it in a bowl. If it doesn’t become smooth you could sit the bowl in another larger bowl partly filled with hot water and whisk until smooth. Kind regards Lindsey

Method

Place the cream in a pan over a gentle heat and heat it to just below simmering point, stirring occasionally with a wooden spoon.

While the cream is heating, use a balloon whisk to whisk together the egg yolks, sugar and cornflour mixture and the vanilla in a medium bowl with a cloth underneath to steady it. Then, whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl. When it's all in, immediately return the whole lot back to the saucepan using a rubber spatula.

Now back it goes on to the same gentle heat as you continue whisking until the custard is thick and smooth, which will happen as soon as it reaches simmering point. If you do overheat it and it looks grainy, don't worry, just transfer it to a jug or bowl and continue to whisk until it becomes smooth again. Pour the custard into a jug or bowl, cover the surface with clingfilm and leave to cool.

To serve it warm later, remove the clingfilm and sit the bowl over a pan of barely simmering water.

It also freezes really well.