Sunday, 28 September 2014

Very Vanilla Custard

Hey Guys! So I've been waiting for a while to find a recipe that I could post that included this vanilla custard recipe. But then I realised that it was so amazing that it deserved a whole post of its own - so here it is. 

Vanilla Custard

Ever since I found this recipe, it seems to be staple in my flat thats always just around. It's seriously delicious with just about anything. I particularly enjoy it with my lemon drizzle cake and apple tarte tatin. I mean there's not honestly that much that I can say about this, except that its the most creamy, silky, vanilla-y custard I've ever tasted - much better and healthier than the store bought stuff.

Vanilla Custard

I know custard can sometimes seem like a daunting and scary task considering there are some things that could potentially go wrong - but if you're careful and just take it one step at a time, there's nothing to be afraid of.

So before I get carried away about how much I love this (I'm actually obsessed), here's the recipe! 

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4 people 


1 cup milk
1 cup heavy cream
4 egg yolks
1 tsp vanilla bean paste
1 tbsp corn flour
3/4 caster sugar


Combine milk, cream and vanilla bean paste in a small saucepan and place over medium heat. 

Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove the saucepan from heat.

Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Pour hot milk mixture over egg yolk mixture, whisking constantly.

Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle).

Pour the custard into a jug and serve warm or cold.

Recipe Source:

No comments:

Post a Comment