Vanilla custard is a dessert that will never go out of style. It’s the finishing touch that turns a simple crumble into a proper pudding and lifts plain sponge into something far more special. Unlike store-bought powdered mixes, homemade custard has a deeper, more rounded flavour and a silky texture that gently coats the back of a spoon. Serve it warm and flowing, or chill it until thick and spoonable.

Serves: 4 to 6 | Prep time: 10 minutes | Cook time: 10 to 12 minutes

Ingredients

• 500 ml full-cream milk
• 4 large egg yolks
• 80 g caster sugar
• 1 vanilla pod, split and seeds scraped (or 1 tsp vanilla extract)
• 1 tbsp cornflour, optional
• Pinch of salt

Method

1. Heat the milk gently with the vanilla until just steaming. Do not boil.
2. Whisk egg yolks, sugar, salt and cornflour until pale.
3. Slowly pour warm milk into the yolks, whisking constantly.
4. Return to the saucepan and cook over low heat, stirring continuously, until thick enough to coat the back of a spoon.
5. Remove from heat and strain into a bowl.
6. Serve warm or chill with cling film pressed onto the surface.