Cornflour Vanilla Custard is a traditional British recipe for a classic vanilla-flavoured milk and egg custard thickened with cornflour. The full recipe is presented here and I hope you enjoy this classic British version of: Cornflour Vanilla Custard.
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This easy custard is great for everyday puddings and is also a skill that's useful for other recipes like ice cream. The use of cornflour makes this slightly easier to prepare than the milk and egg only custard
Heat the milk and the vanilla pod and seeds in a pan over a medium heat, stirring frequently, until just coming up to boiling. Set aside for 15 minutes to infuse and cool slightly.
Mix together the egg yolks, sugar and cornflour in a heatproof bowl stirring to get a smooth paste.
Slowly pour the hot milk into the paste, stirring constantly until completely combined.
Strain the mixture into a clean saucepan and, stirring constantly, cook gently over a low heat until the custard thickens. This happens at around 75C, if you have a cooking thermometer. If you don't, coat the back of the spoon with custard and draw a line through with your finger. If the line holds, the custard is ready.
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