Buffalo Milk Custard

Serves 5 (as an accompaniment to a pudding)

One of the best things about winter is that it presents the perfect excuse to enjoy some “nursery food”.  One of our favourites is Buffalo Milk Custard.  Traditional custard is not very hard or time consuming to make and the taste is delicate and creamy!  The perfect accompaniment to traditional steamed puddings, fruit crumbles and pies.


500ml/17.6fl oz Laverstoke Park buffalo milk
100g/3.5oz caster sugar
6 egg yolks
1 vanilla pod


In a large mixing bowl, whisk sugar and eggs together until the yolks are pale and fluffy.

Pour the buffalo milk into a heavy based saucepan.

Using a sharp knife, split the vanilla pod lengthways in half and scrape the seeds into the buffalo milk.

Gently heat the buffalo milk and vanilla to just below boiling point, making sure it does not boil over.

Slowly pour the hot milk mixture over the eggs, a bit at first, mixing gently but well with your whisk.

Wipe out the saucepan you used to heat the milk and then pour the mixture back into the pan.

Very gently (on the lowest heat) cook the mixture until it coats the back of a spoon, stirring frequently.

Pour into a warmed jug and enjoy with a favourite pudding or slice a banana, add a generous dollop of strawberry jam and pour the custard over the top.

Note: The leftover egg whites can be used for meringues or keep and use for a guilt free omelette for breakfast the next morning!