Delia Smith Custard

Let’s get this out of the way: I used to hate making custard. Truly. I ruined it more times than I care to admit — lumps, scrambled eggs, watery misery. But then, one rainy afternoon in Norfolk, I followed Delia Smith’s custard recipe to the letter, and… it just worked. Silky, fragrant, not a curdle in sight.

This isn’t just a sauce. It’s a soothing, old-school miracle. And once you’ve nailed it, you’ll never buy the boxed stuff again. Delia’s custard uses classic ingredients — cream, egg yolks, sugar, vanilla — and takes less than 20 minutes. Whether you’re spooning it over a hot crumble or licking the jug clean (guilty), this is a British dessert essential done properly.

Ingredients List

• 570ml double cream, single cream, or milk — Cream gives the richest result, but milk works well too.
• 6 large egg yolks — The backbone of custard; gives body and colour.
• 50g golden caster sugar mixed with 1 level dessertspoon of cornflour — The cornflour adds a safety net to prevent curdling.
• 1 dessertspoon pure vanilla extract — Don’t skimp on this. The better the vanilla, the better the custard.

How to Make It

1. Pour the cream into a heavy-bottomed pan and gently heat it until just shy of boiling. Stir with a wooden spoon to prevent catching.
2. In a medium bowl, whisk the egg yolks, sugar, cornflour, and vanilla together until smooth and slightly frothy.
3. Now, slowly pour the hot cream into the egg mixture while whisking constantly — one hand pours, one hand whisks. Yes, you’ll look silly. Do it anyway.
4. Once combined, scrape it all back into the pan using a rubber spatula.
5. Set the pan over low heat and whisk, whisk, whisk until it thickens to a glossy, spoon-coating consistency. Don’t let it boil.
6. Had a moment of inattention? If it splits slightly, pour it through a sieve and whisk madly — I’ve saved many a custard this way.
7. Once smooth, pour into a jug or bowl and press cling film directly onto the surface to prevent skin forming.
8. Serve warm straightaway, or cool and gently reheat later over simmering water.

One time I got distracted by a pigeon on the windowsill and scorched the bottom. Don’t be me. Stay focused.

Common Mistakes

Why is my custard lumpy?
You may have added the hot cream too quickly or skipped constant whisking. Next time, go slow and steady.

Why did my custard split?
It likely got too hot. Custard is delicate — keep it at a low simmer and whisk continuously.

Can I make it without cornflour?
Yes, but it’s riskier. The cornflour helps stabilise the mix, especially for beginners.

Did I curdle it by mistake?
If it looks scrambled, don’t panic. Sieve it and whisk like mad. I’ve done it and still served a custard I was proud of.

Storage and Reheating Tips

• Fridge: Store in an airtight container for up to 4 days. Lay cling film directly on the surface.
• Freezer: Freeze in a container or even in ice cube trays for up to 3 months. Defrost in the fridge overnight.
• To reheat:
  • Microwave: Low power in short bursts, stirring between each.
  • Stovetop: Over gentle heat, stirring constantly.
  • Bain-marie: Safest for even reheating without curdling.

What to Serve With It

• Apple Crumble: The warm, spiced apples and crunchy topping cry out for custard.
• Sticky Toffee Pudding: Because more indulgence is always better.
• Steamed Treacle Sponge: The old-school combo that makes you feel like you’re back in Grandma’s kitchen.

FAQ Section

Can I make this custard gluten-free?
Yes — just ensure your cornflour is certified gluten-free.

Can I use whole eggs instead of yolks?
Technically yes, but the texture will be thinner and less luxurious. Stick to yolks if you can.

Is this custard okay to freeze?
Absolutely. It freezes well — just whisk it again after reheating to restore the texture.

Can I use plant-based milk?
Yes, oat or almond milk work, but the consistency will be looser. Add a touch more cornflour to compensate.

Try More Recipes:

• Delia Smith Onion Sauce
• Delia Smith Lasagne Ragu Recipe
• Delia Smith Vegetarian Goulash
• Delia Smith Braised Meatballs With Peppers And Tomatoes