One of my earliest memories is of eating this delicious custard. It was a recipe handed down from my amazing Nanna, is served on the table every Christmas as an accompaniment to pudding, and is the only custard I ever use in the Christmas trifle (another of Nanna’s recipes!). I often whip it up while cooking dinner for a cold, sweet treat in the school lunch boxes. If you don’t want a thick skin to form on the top of the custard when it cools (which is personally my favourite part), lay a piece of cling wrap or baking paper over the top of the custard once it has finished cooking, and don’t remove until completely cool. This custard will last for 3 days in the fridge.
1 & 1/2 cups milk
1 & 1/2 tbs cornflour (can also use arrowroot flour)
1 tbs sugar or sweetner
1 tsp vanilla essence
- Add 1 cup of the milk to a saucepan and heat over medium-high. Make sure the milk doesn’t boil, you just want it to get hot.
- In a bowl or jug, combine the remaining 1/2 cup of milk with the rest of the ingredients, and whisk (or blend) until well combined.
- Turn the heat down to medium-low. While whisking or stirring the hot milk, slowly pour the egg mixture into the hot milk. Continue whisking or stirring, making sure to scrape the bottom of the saucepan to prevent the custard sticking and burning.
- Continue stirring until the custard mixture thickens. Once the mixture clings and coats the back of a spoon, remove from the heat and allow to cool slightly before serving.