How Far In Advance Can I Make Custard?

Our answer

Nigella's recipe for Custard (from HOW TO BE A DOMESTIC GODDESS) is a traditional custard, or crème anglaise, made with cream and thickened only with egg yolks. As the recipe contains fresh eggs, the custard can be kept for up to 3 days in the fridge. The custard should be cooled as quickly as possible and refrigerated within 2 hours of making. There should not be a thick skin forming on the top of the custard, but if you want to prevent a skin forming then you can press a piece of food wrap or crumpled up baking parchment (parchment paper) onto the surface of the custard as it cools and remove it before you reheat the custard.

When you reheat the custard it needs to be done very gently, so Nigella recommends doing this in a bowl over a saucepan of simmering water. If you are too agressive with the heat then the custard will curdle. Also, if you reheat the custard then you should discard any leftovers afterwards as the custard should only be reheated once.