This easy custard recipe has been handed down through the generations from my Nanna. This egg custard is served on the table every Christmas as an accompaniment to the plum pudding, and is the only custard I ever use in the Christmas trifle (another of Nanna’s recipes!). It is also delicious to eat on it’s own, hot or cold.
This homemade custard recipe is also perfect for a cold, sweet treat in the school lunch boxes. If you don’t want a thick skin to form on the top of the custard when it cools (which is personally my favourite part), lay a piece of cling wrap or baking paper over the top of the custard once it has finished cooking, and don’t remove until completely cool.
This basic custard recipe will last for 3 days in the fridge, and is not suitable for freezing.
1 & 1/2 cups milk
1 & 1/2 tbs cornflour (can also use arrowroot flour)
1 tbs sugar or sweetener
1 tsp vanilla essence
- Add 1 cup of the milk to a saucepan and heat over medium-high. Make sure the milk doesn’t boil, you just want it to get hot.
- In a bowl or jug, combine the remaining 1/2 cup of milk with the rest of the ingredients, and whisk (or blend) until well combined.
- Turn the heat down to medium-low. While whisking or stirring the hot milk, slowly pour the egg mixture into the hot milk. Continue whisking or stirring, making sure to scrape the bottom of the saucepan to prevent the custard sticking and burning.
- Continue stirring until the custard mixture thickens. Once the mixture clings and coats the back of a spoon, remove from the heat and allow to cool slightly before serving.