Homemade Custard


The perfect accompaniment to seasonal autumnal pies, crumbles and sponges.

200ml double cream (we used organic)

700ml organic whole milk

4 large free range egg yolks

3 tbsp cornflour

20g caster sugar

The seeds of 1 vanilla pod


Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla pod seeds. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.

Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon until the custard is thickened, but before any lumps form. Eat hot or cold with cumbles, sponges or pies.