Fresh egg vanilla custard
- Published: 30 Nov 04
- Updated: 18 Mar 24
This glorious vanilla egg custard recipe can be ladled generously onto puds or tucked into on its own.
-
Serves 6
-
less than 30 minutes
Advertisement
Ingredients
- Seeds from a vanilla pod
- 300ml full-fat milk
- 6 medium egg yolks
- 75g golden caster sugar
- ½ tsp cornflour
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Put the seeds from a vanilla pod into a pan with the milk and bring just to the boil.
- In a clean bowl, whisk the egg yolks with the golden caster sugar and cornflour until pale and thickened. Pour over the boiling milk, mix to combine, then return to the pan.
- Cook over a very gentle heat for 5-7 minutes until it coats the back of a spoon. Strain and keep warm in a flask.
Recipe continues after advertising
Advertisement
- Recipe from December 2004 Issue
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
-
Easy
Save recipe
Rhubarb recipes
Deep-fried custard with rhubarb dipping sauce
This is rhubarb and custard like you’ve never seen it...
-
Easy
Save recipe
-
Medium
Save recipe
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter