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Mary Berry Vanilla Custard recipe

Mary Berry Vanilla Custard

  • Author: Ekani Ella
  • 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.