Wednesday, May 29, 2013

Creamy Vanilla Custard

A deliciously easy, rich and creamy custard. I have adapted it from our very own Aussie cooking legend Margaret Fulton's recipe and was very pleased with the results. 

Recipe                                                                                    Print Recipe

(Adapted from Margaret Fulton's Recipe)


11/2 cups milk (I used low fat and the result was still delicious)
1/2 cup thickened cream
1 vanilla bean, split lengthwise, seeds scraped (if not available use 1 tbsp vanilla extract or vanilla bean paste)
4 egg yolks
1 tbsp cornflour ( use1/2-3/4 tbsp for a less thick custard)
¼ cup caster sugar

This makes a very thick and creamy custard, if you want to have a thinner consistency use less cornflour and vary cooking time accordingly when you reach the desired consistency.


Take the vanilla bean and split it across its length and scrape the seeds out with a small knife.

Vanilla Bean
Vanilla Bean Seeds

Combine the milk, vanilla bean and seeds in a saucepan over a moderate heat, until simmering. 

Milk and Cream mixture with vanilla seeds

Remove it from the heat and set aside for 15 minutes and then remove the vanilla bean after it has infused in the milk mixture.

Beat the egg yolks with the corn flour and sugar till pale and fluffy.. 

Reheat the milk back to simmering point. Pour onto the egg yolks, whisking continuously. Pour into a clean saucepan and cook on a low heat for 8 minutes. Keep stirring till the custard thickens and coats the back of the spoon. 

Custard coats the back of the spatula

Remove from heat and let it cool before serving. 

Cooled custard

Custard served with almond and berry friands


1 comment:

  1. OMG That looks divine. U just made me very hungry:)