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Recipe by olive magazine

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1. Split the vanilla pod in half and scrape the seeds out with the point of a knife. Put both the pod and seeds in a medium pan with the milk and cream. Bring to the boil slowly then take off the heat and leave to stand.
2. Lightly whisk the egg yolks and caster sugar (and cornflour if you are using it) until pale and thick.
3. Whisk in the vanilla- infused milk - fish the pod out first - then wipe out the pan (to get rid of any milk that has caught on the base) and strain the custard mixture back in. Put it back on a medium heat, stirring continuously until the custard thickens enough to coat the back of a wooden spoon. Don't let it overheat or boil or the egg will curdle.

Per 150ml serving

560 kcalories, protein 7.6g, carbohydrate 37.9g, fat 43 g, saturated fat 21.8g, fibre 0g, salt 0.15 g

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• sarah

  07 May 2009

  sarah rated and commented on this recipe

  

  Used 4 eggs yolks instead of 5 and used 2 tspns vanilla essence instead of vanilla pod - excellent!

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• Mimi

  28 July 2009

  Mimi rated and commented on this recipe

  

  Great recipe for rich, creamy custard. I also only used 4 yolks and reduced the sugar as I found it too sweet for my taste. I used 3/4 tsp vanilla bean paste as an alternative to pods which i save for special occasions and it was perfect. Best custard recipe ever!

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• Kerry

  11 October 2009

  Kerry rated and commented on this recipe

  

  Really easy and tasty! This was the first time id ever made custard and was really suprised at how easy it was! I also used 4 egg yolks and will reduce the amount of sugar as i found it too sweet! Will never buy tinned custard again!!!!

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• GABRIELLE

  20 October 2009

  GABRIELLE commented on this recipe

  ALSO ONLY USED 4 EGG YOLKS AND 100 GMS SUGAR. USED REAL VANILLA POD. ALSO USED THE CORNFLOUR. IT WAS REALLY DELIGHTFUL

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Ingredients

• 1 vanilla pod
• 250ml milk
• 250ml double cream
• 5 egg yolks
• 120g golden caster sugar
• 1 dsp cornflour (if making the thicker custard)

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Difficulty and servings

Makes 600ml (serves 4)

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 1 vanilla pod
• 250ml milk
• 250ml double cream
• 5 egg yolks
• 120g golden caster sugar
• 1 dsp cornflour (if making the thicker custard)

Per 150ml serving

560 kcalories, protein 7.6g, carbohydrate 37.9g, fat 43 g, saturated fat 21.8g, fibre 0g, salt 0.15 g

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