By Mary Berry
A traditional British dessert sauce made with egg yolks, sugar and milk and/or cream, flavoured with vanilla. Proper homemade custard is an absolute dream, but don’t cut corners or it just won’t be the same. The key thing when making custard is to heat it just enough to thicken, but not too much so that it curdles. A neat trick is to add a little cornflour which will help stabilise the eggs.
How to make custard
Real proper custard
See all recipes for custard (5)
Christmas pudding trifle
Mincemeat trifle
Raspberry and custard cake
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