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How many times have you really needed a custard and had none in? It happens to me more than I’d like to admit, but you can make a really lovely custard with ingredients you’ll likely already have in – just eggs, milk, vanilla and sugar – and comes together quickly.

No need for any cornflour or cream to make this easy custard.

There are a few things you need to do to make sure your custard is perfect:

• Make sure your temperature is under control
• Give it your full attention

This recipe is simple and easy, but is technique based; it’s REALLY important you don’t overheat the milk, or it will curdle and waste your ingredients. Heat it for the right amount of time, then set it aside off the heat to thicken naturally.

This recipe is for a pourable custard, perfect for crumble, cakes or chocolate crunches. It’s not a thick trifle-style custard.

How to make a custard without cream or cornflour:

Scroll down for recipe card and ingredient list.

1. Begin by separating your yolks from the whites, place the YOLKS only with the sugar and vanilla, and whisk together

2. Then, add the milk and stir to combine with a plastic whisk (you don’t want to scratch the pan, if you don’t have a plastic whisk, mix these in a mixing bowl before pouring into the pan)

3. Place the pan over the lowest heat possible and stir as you warm it.
Cook slowly, stirring constantly – making sure to scrape the base and sides of the pan as you do so. DO NOT let it simmer or boil. If you see steam or small bubbles forming, move it away from the heat immediately – it’s really important not to boil the milk.

5. After cooking for about 5 minutes on a low gentle heat (DO NOT be tempted to bring to a simmer), the custard should be thickened slightly, to a nice pourable consistency, then remove from the heat where it will continue to thicken.