Indulge in the smooth and creamy delight of Classic Vanilla Bean Custard, and elevate your dessert game with this staple of sweetness. Perfect for those who cherish the old-fashioned charm of homemade custard over the store-bought variety.
25 minutes
Indulge in the smooth and creamy delight of Classic Vanilla Bean Custard, and elevate your dessert game with this staple of sweetness. Perfect for those who cherish the old-fashioned charm of homemade custard over the store-bought variety.
0.25 fluid ounces
0.25 fluid ounces
each
tablespoons
0 oz
Vanilla Extract, or seeds scraped from 1 vanilla pod for added depth
teaspoons
1. Prep and Heat
In a large saucepan, combine the double cream and whole milk. Warm the mixture over a medium heat until it's hot but not boiling – small bubbles should form around the edge of the pan, which is the ideal temperature for infusing the cream with flavor.
2. Whisk the Base
In a spacious bowl, whisk together the egg yolks, cornflour, caster sugar, and vanilla extract. Ensure the mixture is well blended, creating a smooth base for your custard.
3. Combine and Cook
Gradually pour the heated milk and cream into the egg mixture, whisking continuously to prevent the eggs from scrambling.
4. Thicken the Custard
Clean the saucepan to remove any residue. Return the combined mixture to the pan and cook over a gentle heat. Stir steadily with a wooden spoon, making sure to reach all corners of the pan, until the custard becomes thick and velvety.
5. Final Touch
Once thickened, immediately remove the custard from heat to prevent overcooking or lump formation. The custard can be served either warm or chilled, depending on your preference.
Comments (0)