In a bowl mix 2 tbsp of DALE custard powder with 3 tbsp of milk taken from the 500ml milk and form a smooth paste.

In a saucepan heat 500ml milk.

As ithe milk begins to boil, add 3 tbsp of sugar or as per your taste and stir well, until the sugar completely dissolves.

Let the milk boil for a few minutes on medium flame.

Add the custard paste slowly into the boiling milk and stir well.

Continue stirring for 1 to 2 minutes on medium flame to low flame; avoid forming any lumps in the custard.

As you continue to stir gradually, the custard starts to thicken.

Keep the flame low to medium to avoid custard sticking to the pan.

Continue stirring until the custard thickens, keeping the flame on a simmer.

The sauce should be thick enough to coat the back of a spoon, so keep whisking and cooking.

Turn off the heat. Remove the pan from the flame and let it cool to room temperature.

Refrigerate the vanilla custard for a few hours.

This custard sauce can be used to prepare trifles, fruit custard, bread & butter pudding, and other sweets.

Enjoy the vanilla custard recipe.