Delia Smith Egg Custard​ Recipe

This creamy Delia Smith Egg Custard is made with double cream (or milk), fresh egg yolks, golden caster sugar, cornflour, and pure vanilla extract. The result is a smooth, luxurious pouring sauce with a rich vanilla flavor and a velvety texture. This recipe creates the ultimate comfort food topping for a hot fruit crumble or a steamed pudding, making enough to serve 4 to 6 people.

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Delia Smith Egg Custard Ingredients

• 570ml (1 pint) double cream, single cream, or whole milk (depending on how rich you want it)
• 6 large egg yolks
• 50g (2 oz) golden caster sugar
• 1 level dessertspoon cornflour
• 1 dessertspoon pure vanilla extract

How To Make Delia Smith Egg Custard

1. Heat the cream: Pour the cream (or milk) into a saucepan. Place it over gentle heat and warm it until it is just below simmering point. Stir it occasionally with a wooden spoon to prevent it from sticking.
2. Prepare the egg mixture: While the cream is heating, place a mixing bowl on a damp cloth to keep it steady. In the bowl, use a balloon whisk to mix the egg yolks, sugar, cornflour, and vanilla extract together until smooth.
3. Temper the eggs: Whisk the egg mixture constantly with one hand. With the other hand, gradually pour the hot cream into the bowl. Keep whisking the entire time to ensure the eggs heat up slowly without scrambling.
4. Thicken the custard: Pour the entire mixture back into the saucepan. Return the pan to the same gentle heat. Whisk continuously until the custard becomes thick and smooth. This will happen as soon as it reaches the simmering point.
5. Cool and serve: Pour the finished custard into a jug or serving bowl. To prevent a skin from forming, place a piece of plastic wrap (clingfilm) directly onto the surface of the hot custard. Leave it to cool.

Recipe Tips

• Don’t Stop Whisking: Constant movement is key. When you return the custard to the pan, keep the whisk moving to ensure the heat distributes evenly and to prevent lumps from forming on the bottom.
• Fixing “Grainy” Custard: If you accidentally overheat the sauce and it looks slightly grainy or curdled, do not panic. Immediately take it off the heat, transfer it to a cold bowl, and whisk it vigorously. The cornflour in this recipe usually helps it come back together smoothly.
• Choosing Your Dairy: For a special occasion, use double cream (heavy cream) for a very thick, decadent sauce. For everyday desserts, single cream or whole milk works perfectly well and feels lighter.
• Preventing a Skin: Custard forms a rubbery “skin” on top very quickly as it cools. Laying plastic wrap directly on the surface of the liquid stops air from touching it, keeping it smooth.

What To Serve Egg Custard

This custard is the classic British partner for hot puddings. It is best served warm over a traditional Apple Crumble or a slice of Apple Pie.

It also pairs beautifully with heavy steamed sponges like Spotted Dick, Sticky Toffee Pudding, or a Treacle Sponge. If you let the custard cool completely, you can use it as a base for a Trifle or serve it over fresh summer berries like strawberries and raspberries.

How To Store Egg Custard Leftovers

• Refrigerate: Pour the leftover custard into a container and press plastic wrap onto the surface. Seal with a lid and store in the refrigerator for up to 3 days. To reheat, place the bowl over a pan of barely simmering water (a bain-marie) and stir until warm.
• Freeze: This recipe freezes surprisingly well. Place the cooled custard in a freezer-safe container and freeze for up to 1 month. Thaw it in the refrigerator overnight before reheating gently.

Delia Smith Egg Custard Nutrition Facts

• Calories: 210 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 195mg
• Sodium: 40mg
• Total Carbohydrate: 10g
• Dietary Fiber: 0g
• Sugars: 9g
• Protein: 4g

Frequently Asked Questions

• Why do I need to add cornflour? Traditional custard (Crème Anglaise) uses only eggs to thicken, which makes it very delicate and easy to scramble. Delia adds a little cornflour to stabilize the mixture, making it much harder to “break” or curdle, and giving it a nice thickness.
• Can I use vanilla bean paste instead of extract? Yes, absolutely. Vanilla bean paste will give you those lovely black specks of vanilla in the sauce and a stronger flavor. Use 1 teaspoon of paste to replace the dessertspoon of extract.
• My custard is too thin, what happened? You likely didn’t heat it enough during the second stage. The custard needs to reach a gentle simmer (where a bubble or two breaks the surface) for the cornflour to activate and thicken the sauce.
• Can I eat this cold? Yes! Cold custard is delicious poured over fruit or jelly. It will thicken up significantly once it has been chilled in the refrigerator.

Try More Recipes:

• Delia Smith Dundee Cake Recipe​
• Delia Smith​ Date And Walnut Loaf Recipe
• Delia Smith Crumble Apple​ Recipe