Custard Recipe

Our versatile fool proof custard recipe


  • 300ml double cream

  • 5 egg yolks

  • 200ml whole milk

  • 75g sugar

  • 1 vanilla pod


  1. Put the milk and cream into a good quality heavy based saucepan.

  2. Split the vanilla pod and scrape out the seeds. Put both the seeds and the empty pod into the pan.

  3. Simmer gently for 5 mins.

  4. Meanwhile whisk the eggs & sugar together in a bowl.

  5. Bring the cream up to the boil & poor over the eggs. Whisking as you go.

  6. Return mixture to the pan & cook gently on the stove, always stirring with a wooden spoon.

  7. Keep checking for thickness on the back of the spoon.

  8. When the custard is nice & thick poor through a sieve into a clean bowl.

  9. Place a piece of grease proof paper on the surface to stop a skin forming.