Mary Berry’s Vanilla Custard is a rich, creamy dessert sauce that elevates any pudding, pie, or crumble. With its smooth texture and authentic vanilla flavor, this custard is a versatile accompaniment for a variety of desserts. Simple to prepare, it’s a must-try recipe for anyone looking to add a classic touch to their sweet creations.
What is Mary Berry Vanilla Custard?
Mary Berry’s Vanilla Custard is a silky dessert sauce made from eggs, milk, cream, sugar, and vanilla. The custard is gently heated to thicken without curdling, resulting in a luscious and flavorful sauce that pairs perfectly with traditional British desserts.
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Why You Should Try This Recipe
- Classic flavor: Authentic vanilla custard enhances any dessert.
- Easy to make: Straightforward steps for a perfect result.
- Versatile: Use it as a sauce, filling, or standalone dessert.
- Impressive homemade touch: Better than store-bought alternatives.
- Crowd-pleaser: Loved by adults and kids alike.
Ingredients Needed to Make Mary Berry Vanilla Custard
- Whole milk – 500ml, for a creamy base.
- Double cream – 150ml, adds richness.
- Vanilla pod or extract – 1 pod (split and seeds scraped) or 1 teaspoon, for flavor.
- Egg yolks – 4 large, for thickening.
- Caster sugar – 75g, sweetens the custard.
- Cornflour – 1 teaspoon, optional, for extra stability.
Equipment Needed
- Heavy-bottomed saucepan
- Whisk
- Heatproof bowl
- Fine sieve
- Ladle
Instructions to Make Mary Berry Vanilla Custard
Step 1: Heat the Milk and Cream
- Pour the milk and cream into a heavy-bottomed saucepan.
- Add the vanilla pod and seeds (or vanilla extract).
- Heat gently over medium heat until just below boiling point, then remove from heat and let it infuse for 5 minutes.
Step 2: Prepare the Egg Mixture
- In a heatproof bowl, whisk the egg yolks, caster sugar, and cornflour (if using) until pale and smooth.
Step 3: Combine and Temper
- Gradually pour the warm milk mixture into the egg mixture, whisking continuously to temper the eggs.
- Strain the mixture back into the saucepan to remove the vanilla pod and any lumps.
Step 4: Cook the Custard
- Heat the custard mixture over low heat, stirring constantly with a wooden spoon or whisk.
- Cook until the custard thickens enough to coat the back of a spoon. Do not let it boil to avoid curdling.
Step 5: Serve or Store
- Once thickened, remove the custard from heat and pour it into a jug for serving.
- If not serving immediately, cover the custard with cling film directly on the surface to prevent a skin from forming.
What Goes Well With Mary Berry Vanilla Custard
- Apple crumble: A classic pairing for the smooth custard.
- Sticky toffee pudding: Enhances the rich flavors.
- Chocolate cake: Balances the sweetness with a creamy texture.
- Fresh fruit: Light and refreshing combination.
- Jam roly-poly: Traditional dessert pairing.
- Treacle tart: Complements the tangy sweetness.
Expert Tips for Making the Best Mary Berry Vanilla Custard
- Use fresh ingredients: Ensures the best flavor and texture.
- Stir constantly: Prevents curdling and ensures even thickening.
- Don’t rush: Cook over low heat for perfect consistency.
- Test with a spoon: The custard should coat the back of a spoon when ready.
- Adjust sweetness: Taste and add sugar if needed.
Easy Variations of Mary Berry Vanilla Custard
- Chocolate custard: Stir in melted chocolate after thickening.
- Lemon custard: Add lemon zest and juice for a tangy twist.
- Spiced custard: Infuse with cinnamon or nutmeg for warmth.
- Coconut custard: Replace half the milk with coconut milk.
- Alcoholic custard: Add a splash of rum or brandy for a festive flavor.
Best Practices to Store Mary Berry Vanilla Custard
- Refrigerate: Store in an airtight container for up to 2 days.
- Reheat gently: Warm over low heat while stirring to avoid curdling.
- Avoid freezing: The texture may become grainy after thawing.
How Can I Make Mary Berry Vanilla Custard Healthier?
- Use low-fat milk instead of whole milk.
- Reduce the sugar by 20–30%.
- Replace cream with Greek yogurt for a lighter version.
Nutrition Value (per serving)
- Calories: 210
- Protein: 5g
- Fat: 12g
- Carbohydrates: 20g
FAQs
Why does my custard curdle while cooking?
Custard curdles when it is cooked at too high a temperature or boiled. Always cook the custard over low heat, stirring constantly, and remove it from heat as soon as it thickens.
Can I make Mary Berry Vanilla Custard ahead of time?
Yes, you can make the custard up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently over low heat before serving.
How do I thicken custard if it’s too runny?
If the custard is too runny, return it to the heat and cook gently while stirring. You can also mix a teaspoon of cornflour with a little cold milk, add it to the custard, and cook until it thickens.
Can I use vanilla extract instead of a vanilla pod in custard?
Yes, vanilla extract can be used as a substitute. Add 1 teaspoon of vanilla extract to the milk mixture for a similar flavor. Use a high-quality extract for the best results.
Final Words
Mary Berry’s Vanilla Custard is a versatile and elegant dessert sauce that elevates any dish it accompanies. Its creamy texture and authentic vanilla flavor make it a timeless favorite. Try this recipe and enjoy the classic taste of homemade custard in your desserts!
More By British Baking Recipes
- Nigella Pavlova
- Mary Berry Blueberry Traybake
- Mary Berry’s Last Minute Christmas Cake
- Mary Berry Celebration Cake
Mary Berry Vanilla Custard
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 6
- Category: Dessert Sauce
- Method: Stovetop
- Cuisine: British
Description
Mary Berry’s Vanilla Custard is a silky dessert sauce made from eggs, milk, cream, sugar, and vanilla. The custard is gently heated to thicken without curdling, resulting in a luscious and flavorful sauce that pairs perfectly with traditional British desserts.
Ingredients
- Whole milk – 500ml, for a creamy base.
- Double cream – 150ml, adds richness.
- Vanilla pod or extract – 1 pod (split and seeds scraped) or 1 teaspoon, for flavor.
- Egg yolks – 4 large, for thickening.
- Caster sugar – 75g, sweetens the custard.
- Cornflour – 1 teaspoon, optional, for extra stability.
Instructions
Step 1: Heat the Milk and Cream
- Pour the milk and cream into a heavy-bottomed saucepan.
- Add the vanilla pod and seeds (or vanilla extract).
- Heat gently over medium heat until just below boiling point, then remove from heat and let it infuse for 5 minutes.
Step 2: Prepare the Egg Mixture
- In a heatproof bowl, whisk the egg yolks, caster sugar, and cornflour (if using) until pale and smooth.
Step 3: Combine and Temper
- Gradually pour the warm milk mixture into the egg mixture, whisking continuously to temper the eggs.
- Strain the mixture back into the saucepan to remove the vanilla pod and any lumps.
Step 4: Cook the Custard
- Heat the custard mixture over low heat, stirring constantly with a wooden spoon or whisk.
- Cook until the custard thickens enough to coat the back of a spoon. Do not let it boil to avoid curdling.
Step 5: Serve or Store
- Once thickened, remove the custard from heat and pour it into a jug for serving.
- If not serving immediately, cover the custard with cling film directly on the surface to prevent a skin from forming.
