Thick Vanilla Custard

img

By Darren Purchese

A fantastic hot or cold thick fresh custard made with all of the good stuff. Use as a cold layer in a trifle or to cover hot on our Spiced Apple Cake.

Time

0

hour

30

minutes

Degree of Difficulty

Medium

Save

0

Portions

6
servings

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.
275 ml cream, thickened
275 ml milk, full-fat (whole
1 vanilla pod
95g caster sugar
20g cornflour
60g egg yolks (3 large yolks)
1

Combine the cream, milk, scraped vanilla seeds and pod in a saucepan and heat to a simmer. Remove from the heat and remove the vanilla pod. Mix the sugar, cornflour and yolks together well with a whisk until the mixture pales and thickens. Pour one third of the hot milk/cream onto the yolk/sugar mixture and mix well with a whisk. Pour this mixture back into the saucepan with the remaining milk/cream and mix well with a spatula or wooden spoon. Place the pan back onto a low to medium heat and whisk stir constantly while cooking the custard until it starts to boil and bubble. Cook at this temperature for a further 20 seconds stirring the entire time. Serve immediately or transfer the custard into a bowl set over ice and stir regularly to cool quickly before storing the custard in the fridge until needed.

 

1
0 hours 0 minutes

Combine the cream, milk, scraped vanilla seeds and pod in a saucepan and heat to a simmer. Remove from the heat and remove the vanilla pod. Mix the sugar, cornflour and yolks together well with a whisk until the mixture pales and thickens. Pour one third of the hot milk/cream onto the yolk/sugar mixture and mix well with a whisk. Pour this mixture back into the saucepan with the remaining milk/cream and mix well with a spatula or wooden spoon. Place the pan back onto a low to medium heat and whisk stir constantly while cooking the custard until it starts to boil and bubble. Cook at this temperature for a further 20 seconds stirring the entire time. Serve immediately or transfer the custard into a bowl set over ice and stir regularly to cool quickly before storing the custard in the fridge until needed.

Recipe Tags vanilla