Custard
A rich and creamy custard perfect as a standalone dessert or a versatile base for other sweet treats.
Ingredients
Main Ingredients
- 1 bean 1 vanilla bean Note 1: Use vanilla extract as an alternative.
- 1 cup 1 cup / 250ml heavy / thickened cream Note 2: Use full cream for best results.
- ¼ cup 1/4 cup / 65 ml milk Preferred: whole or reduced fat milk.
- 3 egg yolks 3 egg yolks Use only the yolks for a rich custard.
- ¼ cup 1/4 cup / 50g white sugar Preferably caster/superfine sugar.
Instructions
Preparation
- Using a small knife, cut a slit down the length of the vanilla bean and scrape out the seeds.
- Place cream, milk, and the vanilla seeds and pod into a small saucepan over medium heat.
- When it just comes to a simmer, remove from heat and cool for 5 minutes.
- Meanwhile, whisk the egg yolks and sugar in a bowl for about 2 minutes until pale.
- Remove the vanilla pod from the milk and discard it.
- While whisking, slowly pour the milk mixture into the egg yolks, then pour it back into the saucepan.
Cooking
- Return the saucepan to low heat and whisk regularly for the first 3 minutes.
- Continue whisking pretty much constantly for the next 5 minutes, or until the custard thickens enough to coat the back of a spoon.
- Remove from heat.
- Optional: strain through a fine-mesh strainer for extra smoothness.
Notes
Keeps for 3 days in the fridge. The custard will thicken slightly as it cools to room temperature. Do not freeze. Transfer to an airtight container once cooled.