A traditional stove-top custard made without the use of custard powder. Plus you get a little custard trivia in the video 🙂
All tablespoons are 15ml. Australians should adjust accordingly (depending on whether you have a standard Aussie 20ml tablespoon or a regular 15ml one)
- 2 US pints/950ml of milk
- 2tsp vanilla
- 3tbls of corn flour (US corn starch) for pouring custard or more for thicker custard
- 4tbls of sugar
- 2 eggs
Makes 4-12 servings, depending on how hungry you are and whether you’re just nomming custard or serving it with something else.
Mix the cornflour with a little bit of the milk so that it forms a smooth paste.
Put your milk and vanilla in a double boiler (if you’re brave and ave very thick bottomed saucepans you can cook straight on the stove) and heat until almost boiling.
Stir in the cornflour mixture and keep stirring until it thickens.
Once it’s thickened, add the sugar and the beaten eggs and keep stirring until it’s the right consistency.