Dead good custard

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olive magazine

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Recipe by olive magazine

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1. Video tutorial: Making custard

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.

Latest comments and suggestions

• Liora

  06 September 2008

  Liora rated and commented on this recipe

  

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

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• Gemma

  28 October 2008

  Gemma rated and commented on this recipe

  

  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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• sarah

  07 May 2009

  sarah rated and commented on this recipe

  

  I only used 4 egg yolks instead of the 5 suggested and also omitted the extra whole egg - I also used a couple of tspns vanilla essence instead of a vanilla pod too and it was gorgeous!! NB: don't make in advance and re-heat as the eggs overcook and the consistency doesn't remain nice and smooth!

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Ingredients

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

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Serves 6

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Ingredients

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

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