Egg Custard
Homemade Egg and vanilla custard , simple easy step by step instructions from start to finish.
Ingredients
Method
- 300mls milk: full or half fat
- 300mls Double or heavy whipping cream
- 5 Egg yolks
- 70g / 2½oz Granulated sugar
- 2tsp / 12g Vanilla extract or 1 Vanilla pod
- ½tsp Corn flour / starch
- Start the recipe by separating 5 room temperature fresh egg yolks.
- Heat the milk, vanilla extract, and cream in a suitable saucepan on a low to medium heat, bring to a simmer.
- Meanwhile whisk the egg yolks and sugar until the colour turns a pale yellow, this take approx 1 minute by hand; add the corn flour/starch to the egg mixture and whisk in.
- Pour 2 ladles of the hot milk and cream from the saucepan onto the egg mixture and quickly whisk it in, this is to temper the eggs.
- Now add the egg mixture to the rest of the liquid in the saucepan, and very slowly bring it back to a simmer on a low heat.
- Once the custard thickens it’s ready to serve.
- Enjoy
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Equipment & products used in my kitchen
