Homemade Custard

Homemade Custard 6

Homemade Custard

When I was a child, we always had a tin of Birds Custard in the cupboard at home. In fact, in my Nan’s house she would normally have a stock of about two or three tins. Custard was a staple dessert in my Grandparents home. We would have stewed pears from the pear tree in the garden and custard or bananas and custard. My favourite was always a crumble and custard.

Nowadays, I can no longer eat the tinned variety due to a gluten allergy, and in fact I don’t eat processed foods either. So instead I started to make my own version from fresh ingredients and I think it’s delicious. In fact I prefer my homemade custard to the tinned variety. It still reminds me of my childhood, plus it’s a little bit better for the body.

When I first started to make my own version of custard, my Dad used to tell me it was quicker using the tinned version. Although when he tasted my custard he really did enjoy it. Homemade custard takes a little time and patience, but it’s well worth the wait.

Serves 4

Equipment

Homemade Custard 1

Homemade Custard

  • Measuring jug
  • Saucepan
  • Stirring spoon
  • Nutribullet or blender
  • Small bowl
  • Teaspoon
  • Tablespoon
  • Serving jug

Ingredients

  • Whole milk or coconut milk x 500mls
  • Egg yolks x 4
  • Cornflour x 2 tbsp (optional)
  • Coconut sugar or brown sugar x 4 tbsps
  • Vanilla powder x 1/4 tsp

Method

  • Put 4 tablespoons of sugar into the food processor or nutribullet and blend.
  • When it resembles fine ground sugar, set aside.
  • Start by heating the milk on a medium heat on the hob.
  • Add the vanilla powder and stir the milk continuously until it’s hot but not boiling.
  • Once hot, remove from the heat.
  • In a small bowl, separate the eggs, leaving the yolks in the bowl.
  • Now add the sugar and cornflour (optional) to the egg yolks.
  • Mix all these ingredients together and pour into the hot milk.
  • Stir the milk and the egg mix together.
  • Put the pan back onto a low heat and again stir continuously.
  • The custard should start to thicken as you stir but it may take a while for this to happen.
    • Tip: Be patient.
    • Then if it’s not thickening add another tablespoon of flour and gently stir again.
    • Keep adding until it starts to thicken.
  • Once it thickens to a consistency of your liking, remove from the heat and serve.
  • Then enjoy.
Nan's Rhubard Crumble 12

Nan’s Rhubard Crumble with Homemade Custard

Homemade Custard is delicious and it’s worth the extra effort needed to put into making it. We ate our custard with a version of my Nan’s Rhubarb Crumble and it was a big hit in our house. As I mentioned earlier, my Nan would serve her version with bananas or stewed fruit. Occasionally we would eat cold custard with jelly which was another big favourite of mine. Custard is such a versatile food it can be eaten with so many desserts. However you decide to eat this dish, as  always, enjoy.

Did you have custard as a child and what did you enjoy eating with it? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx