Custard with thyme


  • 8 free-range egg yolks
  • 75g/2┬Żoz caster sugar
  • 2 sprigs fresh thyme
  • 300ml/10fl oz milk
  • 300ml/10fl oz double cream

Preparation method

  1. Whisk the egg yolks and sugar together in a bowl until well blended.

  2. Chop the fresh thyme finely and place into a pan, along with the milk and cream. Bring to the boil.

  3. Once the milk and cream have reached boiling point, take off the heat. Pour a little of the milk and cream onto the eggs and sugar and mix well. Pour back into the pan. Return to the heat and, using a whisk, lightly stir to thicken. Do not boil.

  4. As the egg yolks warm, the cream will thicken to a custard. Keep stirring with a wooden spoon until it coats the back of a spoon. Remove from the heat and pass through a sieve into a clean saucepan, discarding the thyme leaves. Leave to cool, stirring occasionally until it cools completely. The custard can be served cold or hot.

James Martin recipes from Sweet Baby James

Less than 30 mins preparation time

10 to 30 mins cooking time

Makes 750ml