Silky smooth and with the perfect hit of vanilla, this simple custard is the perfect accompaniment to crumbles, pies and puddings.
Ingredients (serves 4-6)
2 teaspoons vanilla bean paste
600ml milk
4 egg yolks
2 tablespoons caster sugar
1 tablespoon cornflour
Method
Add vanilla bean paste and milk to a pan on a medium-low heat and bring to the boil.
Immediately remove it from the heat and leave to cool slightly.
Meanwhile, in a large mixing bowl, whisk the egg yolks with the sugar and cornflour until pale.
Gradually add the warm milk, a tablespoon full at a time, whisking well between each addition.
Pour the mixture back into the pan and cook gently on a low heat, whisking continuously, for about 20 minutes or until very thick. Serve with your choice of dessert. Enjoy!
Recipe adapted from Jamie Oliver’s Vanilla Custard
Bakerholics Anonymous 