River Cottage Australia



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.


  • 1 cup (250ml) full cream milk

  • 1 cup (250ml) double cream

  • 6 free range egg yolks

  • 70g caster sugar


  • 1.

    Combine the cream and milk together in a heavy based saucepan.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    Remove from the heat and enjoy straight away.

  • Note:

  • 1.

    Makes 2 cups (500ml)

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 194kj
  • Fat Total 15g
  • Saturated Fat 8g
  • Protein 3g
  • Carbohydrate 11g
  • Sugar 11g
  • Sodium 30mg

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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