Learn how to make custard with our video guide. This foolproof recipe for vanilla custard is the perfect accompaniment to crumbles, sponges and puddings.
Heat 568ml/1 pint of full fat milk in a small saucepan, ideally with a pouring spout.
Slice a vanilla pod down the middle along its length. Scrape out the seeds with a knife and tip into the milk with the pod. Alternatively, you can use vanilla essence.
Gradually heat the milk and vanilla together over a medium heat. When the milk boils, remove from the heat and allow to cool.
Mix together 3 egg yolks in a heatproof bowl with 25g/1oz caster sugar and 2 tsp of cornflour to form a smooth paste.
Pour the cooled milk into the paste and stir well with a wooden spoon, until smooth and fully incorporated.
Strain the mixture through a sieve into the saucepan and, stirring constantly, cook on a very low heat, until the custard thickens. The custard is ready when you are able to make a clear line with your finger on the back of the wooden spoon. Pour into a serving jug.
