Vanilla custard or Sweet Vanilla Custard Sauce is a perfect accompaniment to hot desserts, cobblers and pies. A simple vanilla custard can be served hot or cold.
The serve eight, you will need 600ml (1 pint) full-fat milk, one vanilla pod or 1 tbsp vanilla extract, 6 large egg yolks, 2 tbsp golden caster sugar and 2 tbsp of cornfour.
1. Put the milk in a pan. Split the vanilla pod and scrape the seeds into the pan, then drop in the pod. If you’re using vanilla extrac, pour it in. Bring to the boil, then turn off the heat and leave to cool for 5 minutes.
2. Put the eggs yolks, sugar, and cornflour in a bowl and whisk to blend. Remove the vanilla pod from the milk and gradually whisk the warm milk into the egg mixture.
3. Rinse out the pan. Pour the custard back in the heat gently, whisking constantly, for 2-3 minutes. The mixture should thicken enough to coat the back of the wooden spoon in a thin layer. Remove the pan from the heat.
4. If your are not serving the custard immediately, pour it into a jug, Cover the surface with a round of wet greaseproof paper to keep a skin from forming, then cover eith clingfilm and chill. To serve hot, reheat very gently.
Recipe adapted from the Good Housekeeping Step-by-Step Cookbook
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