youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Easy Proper Custard Sauce

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

Heavenly rich and creamy. Perfect hot or cold. Lovely on a trifle. Make lots you will keep sampling it.

Heavenly rich and creamy. Perfect hot or cold. Lovely on a trifle. Make lots you will keep sampling it.

Ingredients

Serves: a jug

Metric Cups
  • 275 millilitres double cream (or single)
  • 3 medium egg yolks
  • 1 teaspoon cornflour
  • 1 tablespoon caster sugar
  • 2 drops vanilla essence
  • 9⅔ fluid ounce heavy cream (or single)
  • 3 medium egg yolks
  • 1 teaspoon cornstarch
  • 1 tablespoon superfine sugar
  • 2 drops vanilla essence

Method

Easy Proper Custard Sauce is a community recipe submitted by Rhyleysgranny and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat cream in a small saucepan up to boiling point and while it is heating blend the egg yolks cornflour sugar and vanilla together in a small basin
  • Pour hot cream in stirring all the time and return the mixture to the saucepan. Heat very gently still stirring until sauce has thickened which should only take a minute or two.
  • If it does overheat and start to look granular remove from heat and continue to beat, it will become smooth again as it cools because the small addition of the cornflour does a very efficient stabilising job Serve hot or cold
  • Heat cream in a small saucepan up to boiling point and while it is heating blend the egg yolks cornstarch sugar and vanilla together in a small basin
  • Pour hot cream in stirring all the time and return the mixture to the saucepan. Heat very gently still stirring until sauce has thickened which should only take a minute or two.
  • If it does overheat and start to look granular remove from heat and continue to beat, it will become smooth again as it cools because the small addition of the cornstarch does a very efficient stabilising job Serve hot or cold
  • Tell us what you think

    What 1 Other has said

    • This works very well indeed, delicate flavour, also very easy.

      Posted by Cereda on 14th December 2011
    Show more comments