One Step Power Blender Custard

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the custard being poured onto a berry crumble

4.85 from 13 votes

Let your power blender do the work with this easy to make custard. Silky smooth every time and no lumps. Simply throw in the ingredients and whizz!

Servings:

Author: Helen Best-Shaw

Prep Time2

Cook Time10

Total Time12

Ingredients

4 eggs - 1
300 ml double cream - 2
150 ml milk - 3
110 g sugar - 4
1 tsp vanilla extract - 5

To thicken

2 tsp cornflour - optional

Metric - USA Cups

Instructions

Add all the ingredients aside from the cornflour / cornstarch to the blender.
4 eggs, 300 ml double cream, 150 ml milk, 110 g sugar, 1 tsp vanilla extract
Switch the blender on and let it run on high for 5 minutes.
Make sure that the central bung is set to vent so the steam can escape.
Check the consistency of custard once it starts to steam.
If you want to make a thick spooning custard add the cornflour and blend for another minute and check again, then check every 30 seconds.
Once the cornflour is added the custard will suddenly thicken.
2 tsp cornflour
Once ready the custard will coat the back of a spoon. Remember that as it cools it will thicken some more.
Transfer to a jug and serve immediately

Notes

Ingredient notes

1 - eggs - medium or large. Yes we are using whole eggs with the whites. This is a power blender. There will not be any trace of lumps of egg white.

2 - double cream that is is at least 40% fat. If using heavy cream then substitute extra heavy cream for the milk.

3 - Any milk will do here. I usually use semi skimmed

4 - sugar - I generally use golden caster for ease of use and flavour. A darker sugar will give a darker custard with a more intense flavour.

5 - vanilla - use a good quality extract or paste which is natural vanilla. Avoid anything called essence.

Variations

Use a darker sugar – 100% soft light brown sugar – or half dark brown or muscovado and half white granulated

Add a tot of rum or whisky to the finished custard and blend for another minute. This might make the custard curdle once first added but it will blend out.

Add a teaspoon of good quality instant coffee powder for a coffee custard.

Add a couple of teaspoons of cocoa for a chocolate custard
For a super glossy rich custard sauce pulse a knob of butter through at the end of cooking.

Storage

Fridge – Transfer to a covered container, and keep in the fridge for up to three days. Gently reheat in the microwave or in a pan on the stove top. I do not recommend freezing.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.