Dead good custard

Dead good custard

The classic accompaniment to almost every pud is so much better homemade

Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Ready in 30 mins

Method

  1. Scrape the seeds from 1 vanilla pod and put both seeds and pod in a pan with 250ml milk. Bring to the boil slowly then take off the heat and leave to stand.
  2. Whisk 5 egg yolks and 1 whole egg with 120g caster sugar until pale and thick. Whisk in the vanilla-infused milk then strain into a clean pan and put back on a lowish heat, stirring continuously until the custard thickens.
  3. Stir in 250ml double cream and enjoy. Franklins also does a lavender version (replace the vanilla with 1 tbsp lavender) or, for a dash of boozy luxury, add a slug of Baileys.

Recipe from olive magazine, May 2006.

Latest comments and suggestions

  • 06 September 2008

    Liora rated and commented on this recipe

    3 stars

    Nice recipe but it came out too sweet for my taste. Will do it again just with less sugar.

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  • 28 October 2008

    Gemma rated and commented on this recipe

    5 stars

    Absolutely divine, I have a sweet tooth so the sugar content was just fine. Will not be buying ready made anymore!!

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Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Ready in 30 mins

Ingredients

  • 1 vanilla pod
  • 250ml milk
  • 5 egg yolks , and 1 whole egg
  • 120g caster sugar
  • 250ml double cream
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