Proper English vanilla custard
Pale yellow creamy English vanilla custard.
Servings: 1 pint of custard
Calories:
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Alter quantities (metric only) 1 pint of custard
Here's what you'll need...
- Small saucepan
Ingredients you'll need...
- 550 ml whole milk
- 50 ml single cream
- 1 teaspoon vanilla bean paste
- 4 egg yolks at room temperature
- 35 g caster sugar
- 15 g cornflour
Here's what we do...
- Place your milk, cream and vanilla bean paste into your small saucepan, mix together and then heat gently on a low-medium heat for about 5 minutes.
- In your large bowl, beat together your egg yolks, sugar and cornflour with your small whisk to form a paste.
- Once your milk has just started to come to boiling and you notice a few bubbles begin to pop on the surface remove it from the heat.
- Steadily pour your milk into your beaten egg mixture whilst constantly and rapidly whisking the egg mixture with your balloon whisk with your other hand.
- Ensure the eggs and milk are fully combined then pour the whole lot back into your small saucepan.
- Reheat the custard gently on a low-medium heat, continually mixing with your flat wooden spatula or corner wooden spoon, so that you can get into the corners of the saucepan.
- Remove as soon as the custard just as the first bubble begins to pop on the surface and continue to stir for another minute to ensure everything cooks through.
- Serve immediately.
Supporting Notes
The eggs, cornflour and sugar must only be mixed just before you add your milk.
Do not use a balloon whisk to whisk the custard when it is returned to the saucepan as it will become frothy.
This custard will keep in an airtight container in your fridge for 2 days.
If the custard is a little thick add some more milk, if too thin mix ½ teaspoon of cornflour with 1 teaspoon of water and add to the custard, ensure you mix it in rapidly. Repeat if still too thin.