medshi8 This silky, velvety Mary Berry Custard is made with fresh egg yolks, whole milk, and a secret pinch of cornflour, ready in just 15 minutes. The real magic happens when the sauce thickens enough to coat the back of a spoon without ever scrambling. I absolutely love pouring this generous, golden sauce over a hot apple crumble on a Sunday afternoon.
The Secret To Getting It Right
I used to be terrified of making real custard from scratch because of the dreaded “scrambled egg” effect. The genius of this version is the addition of a small amount of cornflour, which stabilises the egg yolks and stops them from curdling even if the heat gets a little too high. It was a complete surprise to see how forgiving this method is compared to the traditional French technique.
Another lesson I learned is to always keep a bowl of iced water nearby when thickening the sauce. If you notice the mixture getting too hot or looking slightly grainy, dunking the pan bottom into the cold water immediately halts the cooking process. This simple safety net guarantees a smooth, luxurious pour every single time.
Mary Berry Custard Ingredients
- 570ml (1 pint) full-fat milk (or a mix of milk and single cream)
- 1 tsp vanilla extract (or 1 vanilla pod, split)
- 4 large egg yolks
- 30g (2 tbsp) caster sugar
- 2 level tsp cornflour (cornstarch)
How To Make Mary Berry Custard
- Infuse the Milk: Pour the milk into a saucepan (add the vanilla pod now if using). Heat gently over medium heat until it is just simmering but not boiling. If using a pod, remove it now.
- Whisk the Base: While the milk heats, place the egg yolks, caster sugar, cornflour, and vanilla extract (if using extract) into a large heatproof bowl. Whisk together until the mixture is pale and creamy.
- Temper the Eggs: Slowly pour the hot milk onto the egg mixture, whisking constantly as you pour to prevent the eggs from scrambling. This gradual heating is crucial for a smooth texture.
- Thicken the Custard: Pour the mixture back into the rinsed saucepan. Cook over low heat, stirring continuously with a wooden spoon or spatula. Continue cooking until the custard thickens enough to coat the back of the spoon. Do not let it boil.
Recipe Tips
- The Cornflour Insurance: Don’t skip the cornflour. It is the secret ingredient that prevents the eggs from curdling and stabilizes the sauce, making it truly foolproof.
- Low and Slow: Patience is key when thickening. If you rush it with high heat, you will end up with sweet scrambled eggs instead of a smooth sauce.
- Strain It: Even with the best technique, small lumps can form. Pouring the finished custard through a fine sieve ensures a perfectly velvety finish.
- Skin Prevention: If you aren’t serving it immediately, place a piece of cling film or parchment paper directly on the surface of the hot custard to stop a skin from forming.
What To Serve With Custard
This rich pouring sauce is the definitive partner for a classic Apple Crumble or a Steamed Sponge Pudding. It also pairs beautifully with a simple slice of golden Treacle Tart, cutting through the sweetness with its creamy neutrality.
How To Store
Store leftover custard in the fridge for up to 3 days, keeping the surface covered with cling film to prevent a skin. Reheat gently in a saucepan over low heat, stirring constantly to bring back the smooth texture.
FAQs
Why is my custard runny?
It likely wasn’t cooked long enough. The cornflour needs to reach a specific temperature to activate fully, so keep stirring over low heat until it noticeably thickens.
Can I freeze homemade custard?
No, freezing is not recommended as the structure tends to break down and separate upon thawing. It is best enjoyed fresh or from the fridge.
Can I use whole eggs instead of yolks?
You can, but the result will be less rich and more like a set pudding. Using just yolks gives that luxurious, classic yellow colour and velvet texture.
How do I fix lumpy custard?
If it starts to look grainy, immediately remove it from the heat and whisk vigorously. If that fails, blending it with a hand immersion blender or passing it through a sieve usually saves it.
Nutrition
- Calories: 185 kcal
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 195mg
- Sodium: 65mg
- Total Carbohydrate: 16g
- Protein: 7g
Mary Berry Custard
4
servings5
minutes10
minutes15
minutesMary Berry Custard is a silky, velvety pouring sauce made with 4 egg yolks, fresh milk, and a secret touch of cornflour, ready in 15 minutes. Perfect for pouring over Sunday crumbles or sponge puddings.
Ingredients
570ml (1 pint) full-fat milk (or a mix of milk and single cream)
1 tsp vanilla extract (or 1 vanilla pod, split)
4 large egg yolks
30g (2 tbsp) caster sugar
2 level tsp cornflour (cornstarch)
Directions
- Infuse the Milk: Pour the milk into a saucepan (add the vanilla pod now if using). Heat gently over medium heat until it is just simmering but not boiling. If using a pod, remove it now.
- Whisk the Base: While the milk heats, place the egg yolks, caster sugar, cornflour, and vanilla extract (if using extract) into a large heatproof bowl. Whisk together until the mixture is pale and creamy.
- Temper the Eggs: Slowly pour the hot milk onto the egg mixture, whisking constantly as you pour to prevent the eggs from scrambling. This gradual heating is crucial for a smooth texture.
- Thicken the Custard: Pour the mixture back into the rinsed saucepan. Cook over low heat, stirring continuously with a wooden spoon or spatula. Continue cooking until the custard thickens enough to coat the back of the spoon. Do not let it boil.
