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.