Don't feel daunted by the task of making homemade custard - it's much easier to make than you think and once you've tried it, you won't be able to go to pre-made custard again!
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How to make custard:
- Use a small sharp knife to split a vanilla pod lengthways. Scrape out the seeds with the back of the knife.
- Add the seeds and vanilla pod to a pan of cold milk. If using vanilla extract instead, add to the finished custard after removing it from the heat. Bring mixture to just under boiling point, then turn off the heat and leave to cool for 5min.
- In a bowl, add your egg yolks and sugar and whisk to blend.
- Remove the vanilla pod from the milk and gradually whisk the warm milk into the egg mixture. This is called tempering the eggs.
- Pour the custard back into the rinsed out pan, and heat gently, stirring constantly for 5min, until thick enough to coat the back of a wooden spoon in a thin layer, and hold its shape when a line is drawn through it. Don’t let the custard get too hot, otherwise it will scramble. If not serving immediately, cover the surface with cling film to stop a skin forming.
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
