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Thick Vanilla Custard

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Thick Vanilla Custard

Thick Vanilla Custard

This thick vanilla custard is easier than crème anglaise, as the flour stops the egg from curdling. Use flour for a velvety texture, or cornflour for a custard more like one made with custard powder. Lovely with crumbles and steamed puddings!


Makes 500ml

450ml milk
2 egg yolks
60g caster sugar
30g plain flour, or 20g cornflour
Few drops of vanilla extract


  1. Heat the milk to scalding point. Put the egg yolks and sugar into a bowl and whisk together well. Add the flour and whisk again until smooth.
  2. Pour the hot milk onto the yolk mixture, stirring as you do so, until well mixed. Rinse out the saucepan.
  3. Return the mixture to the cleaned pan and bring slowly to the boil, stirring with a wooden spoon until thickened, less than 2 minutes. (Taste to check there is no raw flour flavour.) Add vanilla extract to taste, starting with 2 drops. Strain the custard through a sieve into a warmed jug for serving.

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