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Easy Proper Custard Sauce

A community recipe by Rhyleysgranny

Not tested or verified by Nigella.com

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Introduction

Heavenly rich and creamy. Perfect hot or cold. Lovely on a trifle. Make lots you will keep sampling it.

Ingredients

Serves: a jug

Metric Cups

275 millilitres double cream (or single)
3 medium egg yolks
1 teaspoon cornflour
1 tablespoon caster sugar
2 drops vanilla essence

9⅔ fluid ounces heavy cream (or single)
3 medium egg yolks
1 teaspoon cornstarch
1 tablespoon superfine sugar
2 drops vanilla essence

Method

Easy Proper Custard Sauce is a community recipe submitted by Rhyleysgranny and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat cream in a small saucepan up to boiling point and while it is heating blend the egg yolks cornflour sugar and vanilla together in a small basin

Pour hot cream in stirring all the time and return the mixture to the saucepan. Heat very gently still stirring until sauce has thickened which should only take a minute or two.

If it does overheat and start to look granular remove from heat and continue to beat, it will become smooth again as it cools because the small addition of the cornflour does a very efficient stabilising job Serve hot or cold

Heat cream in a small saucepan up to boiling point and while it is heating blend the egg yolks cornstarch sugar and vanilla together in a small basin

Pour hot cream in stirring all the time and return the mixture to the saucepan. Heat very gently still stirring until sauce has thickened which should only take a minute or two.

If it does overheat and start to look granular remove from heat and continue to beat, it will become smooth again as it cools because the small addition of the cornstarch does a very efficient stabilising job Serve hot or cold