Mastering the art of custard making can be tricky. From curdling and lumpy textures to custard that’s too runny and thin, achieving the perfect consistency can actually be quite the challenge. However, Mary Berry has shared her ‘foolproof’ custard recipe which takes less than 30 minutes to make for a pint of custard which will keep in the fridge for up to three days.
To recreate Mary Berry’s custard, all you need is milk, single cream, one vanilla pod or vanilla extract, cornflour and caster sugar. The first step of the recipe, which is great for crumbles or pies, involves bringing the milk, cream, and vanilla pod to a simmer slowly over low heat to ensure the milk doesn’t scorch and allowing the vanilla to fully release its flavour.
Next, remove the vanilla pod and whisk the egg yolk together in a bowl with sugar, and cornflour in a bowl until smooth.
Cornflour will act as a thickening agent, helping the custard set without becoming too heavy or lumpy.
Slowly pour the hot milk and cream mixture into the eggs, whisking constantly with a balloon whisk.
The gradual addition of warm milk will prevent the eggs from cooking too quickly and forming curds, a crucial step in ensuring a smooth texture.
If you are using vanilla extract return to the pan and add this in over a low heat and slowly stir with a wooden spatula until the texture of the custard has thickened.
Once thickened, pour the custard into a jug and serve it immediately.
In order to keep the custard warm, place the jug in a pan of hot water and cover the top with cling film to prevent a skin from forming.
