Custard (Proper)

Location: Blackheath
Era: 1950s

“My Mother wasn’t an adventurous cook. We sometimes had apple pie or apple crumble with lumpy custard. My Mother couldn’t make custard. She used to have custard powder in sachets and she’d make a sachet last two weeks but she didn’t halve it properly, so the first week the custard would be really thick and lumpy because she’d used too much of the custard powder, and the second week the custard would be really thin and horrible because she didn’t have enough powder left to use, but she’d never think about opening another sachet and using a bit more. So, we always knew if it was the first week of the sachet or the second week of the sachet!”
Trevor Oliver


  • 570ml cream or milk
  • 6 egg yolks
  • 50g caster sugar
  • 1heaped tbsp cornflour
  • 1 tbsp vanilla essence

Place cream (or milk) in a pan and heat slowly until it is nearly simmering.

In a bowl whisk together eggs, sugar, cornflour and vanilla.

Pour the hot cream (or milk) slowly into the egg mixture whisking all the time.

Return the custard to the pan and heat slowly to simmering point, whisking regularly until it is thick and smooth.

Pour into a jug and serve.