Ahhhh vanilla custard. Hot or cold, it's the creamiest, most comforting accompaniment to any dessert or pudding.
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Step 1.
Pour the milk and double cream into a small saucepan set over a low-medium heat, stirring regularly until just under a simmer.
Step 2.
Meanwhile, whisk together the egg yolks, cornflour, caster sugar and vanilla until combined.
Step 3.
Pour â…“ of the milk mixture onto the egg yolk mixture and whisk vigorously. Repeat this two more times.
Step 4.
Wipe out the bottom of the pan and pour the mixture into the pan. Put back over a low heat, whisking and stirring constantly, until the custard has thickened to the texture you like.
Step 5.
Serve straight away, or if making ahead or serving cold, put a piece of cling film on the surface of the custard to prevent a skin forming.
Serves
2
Whole Milk
Double Cream
Egg Yolk
To serve
Cornflour
Caster Sugar
Vanilla Bean Paste
Serves
2
Whole Milk
Double Cream
Egg Yolk
To serve
Cornflour
Caster Sugar
Vanilla Bean Paste
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Pour the milk and double cream into a small saucepan set over a low-medium heat, stirring regularly until just under a simmer.
Step 2.
Meanwhile, whisk together the egg yolks, cornflour, caster sugar and vanilla until combined.
Step 3.
Pour â…“ of the milk mixture onto the egg yolk mixture and whisk vigorously. Repeat this two more times.
Step 4.
Wipe out the bottom of the pan and pour the mixture into the pan. Put back over a low heat, whisking and stirring constantly, until the custard has thickened to the texture you like.
Step 5.
Serve straight away, or if making ahead or serving cold, put a piece of cling film on the surface of the custard to prevent a skin forming.
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