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Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

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Latest Queries

  • How to Make Custard

    Every time I make custard it is never smooth, it is always lumpy; how do you make a simple custard that you can use with a desert?

     

    How to make home made vanilla custard..simple method please? 

    Hi, Is there a trick (I have heard of adding flour) to gettng a lovely thick custard that wont run like milk/cream when cold? What flour works best and how much to what quantity of eggs and cream? Custard always turns into scrables eggs for me :( Many Thanks,

    From the nigella team:

    For a relatively easy home-made custard (or Creme Anglaise) use 300ml (1 1/4 cups) full-fat (whole) milk, 2 egg yolks, 1 (15ml) tablespoon cornflour (cornstarch), 1 (15ml) tablespoon sugar and 1/4 teaspoon vanilla extract.

    Put the milk in a saucepan and heat gently until it just reaches boiling point. While the milk is heating put the egg yolks, cornflour and sugar in a bowl and whisk until well combined. Pour the hot milk in a thin stream over the egg mixture, whisking constantly. Give the saucepan a quick rinse out then pour the egg and milk mixture back into the saucepan and cook very gently over a low heat, stirring or whisking constantly, until the custard thickens enough to coat the back of a spoon. Take the pan off the heat and stir in the vanilla extract before using the custard.

    If your custard is lumpy it may be that you are cooking the custard too quickly, the custard around the bottom edge of the saucepan will cook quickly and form hard lumps. If you are nervous about controlling the heat under your saucepan then either use a heat diffusing mat or cook the custard in a bowl set over a saucepan of simmering water (a bain marie).

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