Proper English Custard


When eating unprocessed, needless to say, Birdseye’s Instant Custard is off the cards. Thankfully, making proper custard isn’t as hard as many people think it is. Follow this simple recipe and you won’t be disappointed!


200ml Double Cream

400ml Whole Milk

4 Eggs

30g golden caster sugar

2 tbsp cornflour

1/2 tsp vanilla extract


Put the cream and milk into a pan and heat, making sure the mixture doesn’t boil.

At the same time combine the egg, corn flour and sugar in a large bowl.

Once the milk and cream are hot, pour into the egg mixture making sure to whisk continuously whilst pouring it in. Once it is all combined the on pour back into the saucepan and heat gently until it thickens.

This goes perfectly with my apple crumble recipe which you can find here.

*ok, so golden caster sugar isn’t strictly speaking ‘unprocessed’ – but I think that a little bit of poetic licence is required. I make sure that I don’t miss out on anything (within reason – Cadburys Twirl’s are out!) – but make sure to try and make it as unprocessed as possible. I would go for unrefined golden caster sugar – which is easy to find in most supermarkets.


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