Naughty Nonna’s Rich Yolk Custard
Serves: 4 PeopleAnother showstopping cracking recipe from our friends at Naughty Nonna’s.
There’s something undeniably comforting about a good custard - silky, warming and deeply nostalgic. This Rich Yolk Custard is a true British classic that never goes out of style, whether you’re pouring it generously over a crumble or serving it alongside a simple baked fruit.
This version takes that familiar comfort and gives it a little extra indulgence, thanks to the rich, golden yolks of St. Ewe eggs, which create a luxuriously smooth texture and depth of flavour you just can’t fake.
Serve it warm over roasted plums, apples, or pears for a cosy, seasonal pudding, or pair it with a classic crumble, sticky toffee pudding or sponge for a comforting crowd-pleaser. You can even enjoy it chilled on its own, thick and spoonable, for a simple treat that lets the quality of the eggs really shine.
However you serve it, this is custard done properly - rich, indulgent and made to be shared. 💛
Instructions
- - Step 1In a large bowl, slowly whisk the egg yolks & brown sugar. Once combined add the cornflour, vanilla or maple, and mix together.
- - Step 2In a small non-stick saucepan, mix the milk and cream then bring to a gentle boil. Remove from the heat and very slowly pour into the egg mixture, a little bit at a time, whisking as you pour. Take your time here to make sure the eggs don't scramble!
- - Step 3Now pour the mixture back into the saucepan. Whisk continuously over a low heat for 6–8 minutes. You will notice when it's nearly done, as the mixture starts to thicken. Be careful not to let the mixture boil.
- - Step 4Stir in the salt, then remove from the heat, serve with your favourite poached fruit - we went for peaches topped with chopped nuts.
Ingredients
- 4 Rich Yolk Egg
- 50 grams Dark Muscovado Sugar
- 2 Tbsp. Vanilla Bean Paste
- 2 tsp. Cornflour
- 700 ml Whole Milk
- 200 ml Double Cream
- 1 pinch Cornish Sea Salt Flakes
