A long time ago I used to buy packaged custard. But about ten years ago I discovered this easy and delicious recipe that I based on a Two Fat Ladies cake filling. Remember them? They were around just before the likes of Jamie and Nigella.
Anyways, I have made this countless times over the years. Especially when there is a glut of eggs to be used up. Then I double the recipe. Delicious over crumbles and lovely as the custard layer in good old fashioned trifle. The leftover egg whites can be used for pavlova or meringue. And I never did look back over my shoulder at that packaged custard with it's strangely artificial taste. So here it is copied straight from my well worn, stained and faded recipe journal.
4 egg yolks
4 tablespoons sugar (any - castor, brown or even rapadura - the last two give a slight caramel flavour)
1 teaspoon vanilla
4 1/2 tablespoons plain flour
600 ml milk
Place egg yolks in bowl. Gradually beat in sugar and vanilla.
Beat in flour. Beat in 150ml of the milk.
Meanwhile heat the remaining 450ml of milk in a saucepan.
When it begins to simmer whisk in the egg mixture.
Simmer gently, stirring fairly constantly until the custard has thickened properly. This will take about four minutes.
Serve hot or once cooled store in the fridge.