Cornish Custard Cream

May 08, 2023May 8, 20230 2

Indulgent Cornish Custard Cream recipe

by The Chefin Dessert

Prep

10 min

Cook

10 min

Ready In

20 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

610

Sugar

30g

Fat

40g

Cornish Custard Cream is a traditional English dessert that dates back to the 1830s. It is made from a combination of eggs, sugar, milk and nutmeg and is known for its rich and creamy texture. This simple yet indulgent dessert is popular across the UK and is often served as the perfect accompaniment to afternoon tea or with fresh fruit for a refreshing summer treat.

Instructions

1.	In a large saucepan, heat the milk and nutmeg over medium heat until steam rises.
2.	In a separate bowl, whisk together the eggs, egg yolks, sugar and cream until pale and thick.
3.	Pour the hot milk onto the egg mixture while constantly whisking to combine.
4.	Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon for about 10 minutes, until the mixture thickens.
5.	Stir in the lemon rind and leave the mixture to cool.
6.	When cool, pour the custard into serving glasses or ramekins and chill in the refrigerator for at least 2 hours.

PROS

This dessert is creamy and rich in flavor, perfect for a special occasion or treat.

It’s easy to make and doesn’t require many ingredients.

It can be easily adapted to suit any taste by swapping nutmeg for vanilla or chocolate.

CONS

This dessert is high in calories and sugar, so it should be enjoyed in moderation as part of a balanced diet.

The sticking point is the saucepan method, excessive agitation of the mixture during cooking can cause it to become lumpy.

HEALTH & BENEFITS

This dessert is not particularly healthy, but it can be enjoyed as an occasional treat in moderation.
The eggs and cream are high in fat and protein and can provide a source of energy.
The nutmeg in this recipe has been linked to improving digestion, reducing inflammation and preventing bacterial infections.

	1 pint milk
	1/2 teaspoon grated nutmeg
	2 eggs ( whole )
	2 egg yolks
	2 1/2 ounces sugar
	4 fluid ounces double cream
	1 lemon , rind of , grated