Vanilla custard

Vanilla custard

By
From
Chefs Eat Toasties Too
Makes
700 g
Photographer
Brendan Homan

Ingredients

Quantity Ingredient
275ml thickened cream
275ml full-cream milk
1 vanilla bean, seeds scraped
95g caster sugar
20g cornflour
3 egg yolks

Method

  1. Combine the cream, milk, vanilla seeds and pod in a saucepan over medium–low heat. Bring to a simmer, then remove the pan from the heat and discard the vanilla pod.
  2. Put the sugar, cornflour and egg yolks in a bowl and whisk well until the mixture pales and thickens.
  3. Pour one-third of the hot milk and cream mixture onto the egg and sugar mixture and whisk well to combine. Pour this mixture back into the saucepan with the remaining milk and cream and mix well with a spatula or wooden spoon.
  4. Place the pan back over medium–low heat and whisk constantly while cooking the custard, until it starts to boil and bubble, about 1 minute. Cook at this temperature for a further 20 seconds, stirring constantly.
  5. Serve immediately. Alternatively, transfer the custard to the bowl of a freestanding electric mixer fitted with the paddle attachment. Mix the custard on a low to medium speed until it cools to room temperature. This will keep it smooth. Store the custard in the refrigerator until needed.
Tags:
Toasties
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