Mary Berry’s Vanilla Custard is made with eggs, egg yolk, cornflour, caster sugar, vanilla extract, and full-fat milk. This traditional Vanilla Custard recipe creates a delicious dessert that takes about 15 minutes to prepare and can serve up to 4 people.
This Vanilla Custard Recipe Is From Quick Cooking Cookbook by Mary Berry
Mary Berry Vanilla Custard Ingredients:
- 2 large eggs
- 1 large egg yolk
- 2 heaped tsp cornflour
- 25g (1oz) caster sugar
- 3 tsp vanilla extract
- 500ml (18fl oz) full-fat milk
How To Make Mary Berry Vanilla Custard?
- Prepare the egg mixture: Break the whole eggs into a large heatproof mixing bowl. Add the egg yolk, cornflour, sugar, and vanilla extract. Whisk by hand until everything is well combined.
- Heat the milk: Pour the milk into a pan and gently heat it until it’s warm to the touch. Slowly pour the hot milk over the egg mixture, whisking continuously until smooth.
- Thicken the custard: Pour the mixture back into the pan and return it to a gentle heat. Stir continuously with a wooden spatula until the custard thickens and coats the back of the spoon.
- Cool and serve: Remove the custard from the heat and allow it to cool slightly. Serve warm.
Recipe Tips
- Use fresh eggs: Fresh eggs make the custard taste better and feel smoother.
- Heat the milk slowly: Don’t let the milk boil. Heat it gently so it doesn’t curdle with the eggs.
- Keep whisking: When you pour the hot milk into the eggs, keep whisking to stop the eggs from cooking too quickly.
- Cook on low heat: Use low heat to thicken the custard slowly, so it stays smooth without lumps.
- Strain if lumpy: If the custard has any lumps, pour it through a fine sieve to make it smooth.
What To Serve With Vanilla Custard?
This creamy Vanilla Custard pairs well with apple crumble, sticky toffee pudding, sponge cake, or fruit tarts. It can also be served alongside fresh berries, poached pears, sponge fingers, or shortbread for a delicious dessert.
How To Store Leftovers?
- Refrigerate: First, let the leftover Vanilla Custard cool to room temperature. Then, transfer it to an airtight container and refrigerate it. It will stay fresh for up to 3 days.
- Freeze: Vanilla Custard is not recommended for freezing because it can separate and become watery when thawed. It’s best to store it in the fridge and enjoy it within a few days.
Mary Berry Vanilla Custard Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 96.3
- Total Fat: 3.6g
- Saturated Fat: 1.8g
- Cholesterol: 59.7mg
- Sodium: 38.9mg
- Potassium: 77.4mg
- Total Carbohydrate: 12.9g
- Dietary Fiber: 0.1g
- Sugars: 10.5g
- Protein: 3.2g
Try More Mary Berry Recipes:
- Mary Berry Thomas Flan
- Mary Berry Cinnamon Biscuits
- Mary Berry Iced Biscuits
- Mary Berry Chocolate Chip Cheesecake
- Mary Berry Celebration Chocolate Mousse Cake
Mary Berry Vanilla Custard
Description
Mary Berry’s Vanilla Custard is made with eggs, egg yolk, cornflour, caster sugar, vanilla extract, and full-fat milk. This traditional Vanilla Custard recipe creates a delicious dessert that takes about 15 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the egg mixture: Break the whole eggs into a large heatproof mixing bowl. Add the egg yolk, cornflour, sugar, and vanilla extract. Whisk by hand until everything is well combined.
- Heat the milk: Pour the milk into a pan and gently heat it until it’s warm to the touch. Slowly pour the hot milk over the egg mixture, whisking continuously until smooth.
- Thicken the custard: Pour the mixture back into the pan and return it to a gentle heat. Stir continuously with a wooden spatula until the custard thickens and coats the back of the spoon.
- Cool and serve: Remove the custard from the heat and allow it to cool slightly. Serve warm.
Notes
- Use fresh eggs: Fresh eggs will give the custard a richer flavor and smoother texture.
- Heat the milk gently: Avoid boiling the milk. Heat it slowly to prevent it from curdling when mixed with the eggs.
- Whisk continuously: When adding the hot milk to the egg mixture, whisk non-stop to prevent the eggs from scrambling.
- Cook over low heat: Keep the heat low when thickening the custard to avoid lumps and achieve a silky consistency.
- Strain if needed: If your custard has lumps, strain it through a fine mesh sieve for a smooth finish.