Preparation 5 mins, cooking 15 mins makes about 600 ml (1 pint), serves 8

Pouring Custard

To avoid the possibility of curdling, you can beat 2 teaspoons cornflour in with the egg yolks.

Found in this book

Friends & Family Cookbook

BBC Books


Bring the milk to scalding point (see page 233) in a non- stick pan. Meanwhile, mix the egg yolks, sugar and vanilla extract in a bowl, then gradually whisk in the hot milk.

Wipe out the pan, pour in the egg mixture, then cook, stirring constantly, over a medium heat, until the custard thickens. Do not let it boil or it will curdle. Serve at once.



  • 600 ml (1 pint) full-cream milk
  • 6 egg yolks
  • 3 tablespoons caster sugar
  • a few drops of vanilla extract