Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
"This thick, velvety custard is the perfect partner for winter puddings, and if you don’t fancy going to too much effort, a bowl of hot custard topped with sliced banana is a rather special treat in itself."
1 vanilla pod
300ml whole milk
300ml double cream
6 eggs, yolks
100g caster sugar
1. Split the vanilla pod and scrape out the seeds; put both in a pan with the milk and cream. Heat to steaming, then take off the heat and allow to infuse for 15 minutes. Discard the vanilla pod.
2. Beat the egg yolks and sugar in a bowl. Pour the hot vanilla cream mixture over the yolks, whisking constantly. Return to a clean pan and set over a medium heat. Stir constantly with a wooden spoon until the mixture just starts to thicken and coats the back of the spoon (about 6-7 minutes). Transfer to a jug and serve immediately.
Typical values per serving:
This recipe was first published in January 2012.