Mary Berry’s Vanilla Custard is made with eggs, cornflour, sugar, vanilla, and full-fat milk resulting in a rich, creamy treat that takes just 10 minutes to prepare!
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Why You’ll Love This Vanilla Custard Recipe:
- Easy to make with simple ingredients.
- Smooth, velvety texture.
- Rich vanilla flavor.
- Versatile accompaniment to many desserts.
What Is Mary Berry’s Vanilla Custard Recipe?
Mary Berry’s Vanilla Custard Recipe combines eggs, cornflour, sugar, vanilla, and full-fat milk, gently heated until thickened.
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
- Break the whole eggs into a large heatproof mixing bowl, add the egg yolk, cornflour, sugar, and vanilla, and whisk by hand until combined.
- Pour the milk into a pan and place over a gentle heat until hand hot. Slowly pour the hot milk over the egg mixture, whisking continuously until combined.
- Pour back into the pan and return to a gentle heat. Stir continuously with a wooden spatula until just thickened and coating the back of the spoon.
- Remove from the heat at once and set aside to cool. Serve warm.
Recipe Tips
- Whisk continuously to prevent lumps.
- Do not cook the custard over high heat as it can easily curdle.
- Use a wooden spatula for smooth stirring.
- Make the custard a day ahead and reheat before serving.
What To Serve With Vanilla Custard?
Serve Vanilla Custard with apple crumble, apple pie, Mocha Cake, sticky toffee pudding, jam roly-poly, and Lemon Victoria Sponge.
How To Store Leftovers Vanilla Custard?
- In The Fridge: Keep leftover vanilla custard in an airtight container for 2 to 4 days.
- In The Freezer: Not recommended to freeze leftover vanilla custard as the texture may change upon thawing.
How To Reheat Leftovers Vanilla Custard?
- On The Stove: Heat gently leftover vanilla custard in the saucepan over very low heat for 3 minutes, until very hot but not boiling.
- In The Microwave: Heat leftover vanilla custard in a microwave-safe bowl in short 1-minute bursts, stirring in between to ensure even warming.
FAQs
Does vanilla custard and pudding taste the same?
Vanilla custard and pudding both have a sweet, creamy, and thick texture, but custard is richer with an eggier flavor.
How do you thicken vanilla custard?
To thicken vanilla custard, mix cornflour with cold milk until smooth, then gradually add to the custard while heating.
Why is vanilla custard yellow?
Vanilla custard is yellow because it’s made with egg yolks, which naturally impart a rich, golden color to the mixture.
How to know when vanilla custard is done?
Vanilla custard is done when a finger drawn across the back of the spoon leaves a clear trail.
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Mary Berry Vanilla Custard Nutrition Facts
Amount Per Serving
- 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
Mary Berry Vanilla Custard
Description
Mary Berry’s Vanilla Custard is made with eggs, cornflour, sugar, vanilla, and full-fat milk resulting in a rich, creamy treat that takes just 10 minutes to prepare!
Ingredients
Instructions
- Break the whole eggs into a large heatproof mixing bowl, add the egg yolk, cornflour, sugar, and vanilla, and whisk by hand until combined.
- Pour the milk into a pan and place over a gentle heat until hand hot. Slowly pour the hot milk over the egg mixture, whisking continuously until combined.
- Pour back into the pan and return to a gentle heat. Stir continuously with a wooden spatula until just thickened and coating the back of the spoon.
- Remove from the heat at once and set aside to cool. Serve warm.
Notes
- Whisk continuously to prevent lumps.
Do not cook the custard over high heat as it can easily curdle.
Use a wooden spatula for smooth stirring.
Make the custard a day ahead and reheat before serving.