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Classic Vanilla Custard
Chef
Easy
StarStarStarStarStar
PREP IN
5 MIN
COOK IN
20 MIN
SERVE
4
SHARE &COMMENT
Classic Vanilla Custard
Chef
Easy
StarStarStarStarStar
SHARE &COMMENT
PREP IN
5 MIN
COOK IN
20 MIN
SERVE
4

Ingredients

  • 500ml full-fat milk
  • 1 vanilla bean or 1/2 teaspoon good-quality vanilla extract
  • 5 egg yolks
  • 2 tablespoons caster sugar
  • 1 tablespoon cornflour

Method

  • 1. Pour the milk into a pot. Split the vanilla bean in half lengthways and scrape out the seeds, tapping them into the milk. Throw in the vanilla bean too once you’ve scooped out all the seeds. Gently warm the milk over a low heat for about 10 minutes to let the flavours infuse. Don’t let the milk get too hot or it will scramble the egg yolks when you pour it over them later on. The heat should be low enough that you could put your hand on the side of the pot.
  • 2. Meanwhile, whisk the egg yolks, sugar and cornflour together in a large bowl. After the milk has had its time, place a fine sieve over the bowl of egg yolks and pour the milk through it, directly onto the eggs. Whisk the warm milk and egg yolks together, then pour the mixture back into the pot.
  • 3. Place the pot on a medium heat and stir constantly with a wooden spoon for about 10 minutes. The custard is done when it becomes thick and creamy and coats the back of the spoon. The longer you stir it, the thicker it will get. Don’t be tempted to raise the heat or stop stirring though, or the eggs will scramble.
  • 4. Serve warm straightaway, or store any leftovers in the fridge with a piece of cling film pressed directly on the surface of the custard to prevent a skin from forming.

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