Easy Homemade Custard Recipe

Easy Homemade Custard Recipe 250ml of milk 250ml of whipping or double cream 1/2 a vanilla pod 4 egg yolks 2 heaped tbsp of Icing sugar Allow the cream mixture to cool for a few minutes if possible before adding it to the egg mixture. Add it gradually to temper the eggs before adding it back to the pot Stir continuously over a low heat untill the custard thickens If the custard curdles on you blend it and run it through a sieve. Non pastuerized eggs should be heated to 70C minimum and be held at that temperature for at least 3 minutes. The custard will thicken between 70C and 82C. Don’t let it get hotter than that You can add Brandy to this too. Pour some over that Christmas Pudding on the 25th IBA Instagram - https://goo.su/kK195JF IBA TikTok - https://rb.gy/7ftayd