This thick, velvety, vanilla custard is easy once you know how, and once you've mastered the technique you'll struggle to imagine a dessert without it.
Combine the cream and milk together in a heavy based saucepan.
Split the vanilla pod and scrape out the seeds, add them to the milk and cream and then heat gently until wisps of steam just begin to form.
While the milk and cream is heating, whisk together the egg yolks and sugar until pale and creamy. Once the milk mixture is hot, pour one-third over the egg yolks while continually whisking, once this is incorporated, continue whisking and pour over the remainder.
Place the mixing bowl over a pot of gently simmering water, making sure that the bottom of the bowl doesn't touch the water. Gently stir with a wooden spoon until the custard has thickened and can coat the back of a spoon.
Remove from the heat and enjoy straight away.
Makes 2 cups (500ml)
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe can be found in the River Cottage Australia cookbook
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