Delia Smith’s Custard is made with double cream, egg yolks, golden caster sugar, cornflour, and pure vanilla extract. This classic custard recipe creates a creamy and comforting dessert that takes about 20 minutes to prepare and can serve up to 4 people.
Delia Smith Custard Ingredients
- 570 ml (2 1/3 cups) double cream, single cream, or milk
- 6 large egg yolks
- 50 g (1/4 cup) golden caster sugar mixed with 1 level dessertspoon (1 tablespoon) cornflour
- 1 dessertspoon (1 tablespoon) pure vanilla extract
How To Make Delia Smith Custard
- Heat Cream: Place the cream in a pan over a gentle heat and heat it to just below the simmering point, stirring occasionally with a wooden spoon.
- Combine: While whisking the egg mixture constantly, gradually pour the hot cream into the bowl. Once combined, return the mixture to the saucepan using a rubber spatula.
- Mix Ingredients: In a medium bowl, whisk together the egg yolks, sugar, cornflour mixture, and vanilla with a balloon whisk. Place a cloth under the bowl to steady it.
- Cook Custard: Place the saucepan back on the gentle heat. Continue whisking until the custard is thick and smooth, which will happen as it reaches a simmering point. If it looks grainy, transfer it to a jug or bowl and whisk until smooth.
- Cool: Pour the custard into a jug or bowl, cover with clingfilm, and leave to cool. For serving warm later, remove the clingfilm and place the bowl over a pan of barely simmering water.
Recipe Tips
- Heat Cream Gently: Make sure to heat the cream slowly to just below simmering to prevent curdling. Stir it occasionally to ensure even heating.
- Whisk Constantly: When combining the hot cream with the egg mixture, whisk continuously to prevent the eggs from scrambling.
- Monitor the Heat: Cook the custard over low heat and whisk constantly to achieve a smooth, thick texture without overheating.
- Smooth Out Graininess: If the custard becomes grainy, transfer it to a jug or bowl and whisk vigorously until smooth again.
- Prevent Skin: Cover the custard with clingfilm, pressing it directly onto the surface to prevent skin from forming as it cools.
What To Serve With Custard?
This creamy custard pairs well with fresh berries, shortbread biscuits, fruit compote, or a light sponge cake. It can also be served alongside crumbled meringues, poached pears, ginger snaps, or a dollop of whipped cream for a delicious dessert.
How To Store Leftovers Custard?
- Refrigerate: Let the leftover custard cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Pour the cooled custard into a freezer-safe container. Cover tightly and freeze for up to 3 months. Thaw it in the refrigerator overnight before use.
How To Reheat Leftovers Custard?
- In The Oven: Preheat your oven to 160°C (320°F). Place the custard in an ovenproof dish and cover it with foil. Heat for about 10-15 minutes until warmed through.
- In The Microwave: Transfer the custard to a microwave-safe bowl. Heat on medium power in 30-second intervals, stirring between each interval until warmed through.
- On Stove: Pour the custard into a saucepan and heat over low heat for 5-10 minutes, stirring constantly until it reaches the desired temperature.
Delia Smith Custard Nutrition Facts
Serving Size: 1 serving (1/4 of recipe)
- Calories: 320
- Total Fat: 28g
- Saturated Fat: 16g
- Cholesterol: 320mg
- Sodium: 45mg
- Potassium: 220mg
- Total Carbohydrate: 20g
- Dietary Fiber: 0g
- Sugars: 20g
- Protein: 6g
Try More Delia Smith Recipes:
- Delia Smith Black Forest Trifle
- Delia Smith Frangipane Tart
- Delia Smith Cod Mornay
- Delia Smith Baileys Cheesecake
Delia Smith Custard
Description
Delia Smith’s Custard is made with double cream, egg yolks, golden caster sugar, cornflour, and pure vanilla extract. This classic custard recipe creates a creamy and comforting dessert that takes about 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Heat Cream: Place the cream in a pan over a gentle heat and heat it to just below the simmering point, stirring occasionally with a wooden spoon.
- Combine: While whisking the egg mixture constantly, gradually pour the hot cream into the bowl. Once combined, return the mixture to the saucepan using a rubber spatula.
- Mix Ingredients: In a medium bowl, whisk together the egg yolks, sugar, cornflour mixture, and vanilla with a balloon whisk. Place a cloth under the bowl to steady it.
- Cook Custard: Place the saucepan back on the gentle heat. Continue whisking until the custard is thick and smooth, which will happen as it reaches a simmering point. If it looks grainy, transfer it to a jug or bowl and whisk until smooth.
- Cool: Pour the custard into a jug or bowl, cover with clingfilm, and leave to cool. For serving warm later, remove the clingfilm and place the bowl over a pan of barely simmering water.
Notes
- Heat Cream Gently: Make sure to heat the cream slowly to just below simmering to prevent curdling. Stir it occasionally to ensure even heating.
- Whisk Constantly: When combining the hot cream with the egg mixture, whisk continuously to prevent the eggs from scrambling.
- Monitor the Heat: Cook the custard over low heat and whisk constantly to achieve a smooth, thick texture without overheating.
- Smooth Out Graininess: If the custard becomes grainy, transfer it to a jug or bowl and whisk vigorously until smooth again.
- Prevent Skin: Cover the custard with clingfilm, pressing it directly onto the surface to prevent skin from forming as it cools.
Delia Smith Custard