Home-made custard is delicious, no doubt about that, but many people are put off by the thought of making it from scratch, in case the eggs curdle or it turns out lumpy.

Making custard is in fact, very easy to make without curdling or lumps by following a few simple steps.

What is custard made from?

Home made custard is made from eggs, milk, cornstarch, and sugar. The eggs will thicken the custard although adding cornflower will help to keep the mixture stable and add extra richness. Cream is often added, although you may opt to use more milk instead.

Here is an easy recipe for home made custard courtesy of https://www.bbcgoodfood.com/recipes/homemade-custard

Ingredients

• 200ml double cream
• 700ml whole milk
• 4 large egg yolks
• 3 tablespoons cornflower
• 100g caster sugar
• 1 teaspoon vanilla extract

Method

• In a large pot pour the cream and milk.
• In a large bowl use a whisk and mix the egg yolks, cornflower, sugar and vanilla.
• Bring the milk almost to the boil, then gradually add the milk and cream to the sugar mixture, stirring all the time.
• Wipe out the pot and pour the mixture back in. Heat over gentle heat, stirring with a wooden spoon until the custard is thick.

How can we stop custard from curdling?

The secret to smooth custard is in the stirring and low temperature. If the custard gets too hot it may curdle. A good idea is to fill the sink with cold water and if the custard does get too hot you can place the pot in cold water to bring the temperature down.

Final thoughts

While making custard from powder is convenient, and using little pots of ready-made custard will save time, once you have mastered the knack of home made custard, you may never want to buy pre-made custard again.

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