By Mary Berry
A traditional British dessert sauce made with egg yolks, sugar and milk and/or cream, flavoured with vanilla. Proper homemade custard is an absolute dream, but don’t cut corners or it just won’t be the same. The key thing when making custard is to heat it just enough to thicken, but not too much so that it curdles. A neat trick is to add a little cornflour which will help stabilise the eggs.
Real proper custard
See all recipes for custard (6)
Raspberry and cherries jubilee trifle
Caramelised apples with ice cream
Mincemeat trifle
Raspberry and custard cake
Almondy mince pies
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