Our Whole-Egg Custard
Custard is important to me. I grew up with it, and I think it might be my ultimate comfort food. I spent many years trying to find my perfect custard, and settled in the end on a crème pâtissière rather than a crème anglaise. The difference is primarily egg white.
A crème anglaise, if you were being unkind, could be said to lack body. It’s a lovely light custard (a custard sauce?), which is a perfect accompaniment to cake or pudding. It’s runny and can hide a multitude of dry-cake sins as it can soak in, and it’s lovely served with fresh fruit or meringue or a tart.
But we are not here for crème anglaise, we are here for custard, and for me that’s something rich and thick that has enough body to hold its shape on a spoon and coat your mouth with velvety goodness.
Ingredients 6
375 ml full-cream milk
125 ml pouring cream
1⁄2 tsp vanilla extract
3 free-range eggs
85 g white sugar
1 tbsp cornflour (cornstarch)
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Method 5
Put the , and into a saucepan and heat over a medium heat until just simmering, stirring regularly.
Meanwhile, in a large, heatproof bowl, whisk the with the until light and creamy and then whisk in the and combine thoroughly.
Next, very slowly pour the warm and into the egg mix bowl and whisk very well.
Leave it for a second while you quickly wash the saucepan out, then pour the whole lot back into the clean saucepan and cook, stirring constantly with a wooden spoon, until thick. The moment it thickens (it’ll do it suddenly, and look kinda lumpy), take it off the heat and whisk, whisk, whisk. There’s enough residual heat to finish cooking for the next minute, and you make it silky smooth by whisking.
Keeps refrigerated for 1 week.
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Notes
5
