Proper Custard Sauce Recipe


  • 5 fl oz/150ml milk
  • 8½ fl oz/250ml heavy/double cream
  • 50g fine/cater sugar
  • 6 large egg yolks
  • 1 vanilla pod, split and seeds removed

1. In a heavy bottomed saucepan place the milk and cream and one tsp of the sugar, bring to a gentle simmer, once simmering, turn the heat to its lowest. 2. In a large heat proof bowl, place the sugar and the egg yolks and with a hand whisk, whisk until light, creamy and paler in colour. 3. Slo...

View full recipe at SpringPad


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