Fresh egg vanilla custard

  • for 6 people
  • less than 30 minutes
  • Easy
This glorious egg custard recipe can be ladled generously onto puds or tucked into on its own.

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Seeds from a vanilla pod
300ml full-fat milk
6 medium egg yolks
75g golden caster sugar
1/2 tsp cornflour


1.Put the seeds from a vanilla pod into a pan with 300ml full-fat milk and bring just to the boil.
2.In a clean bowl, whisk 6 medium egg yolks with 75g golden caster sugar and 1/2 tsp cornflour until pale and thickened. Pour over the boiling milk, mix to combine, then return to the pan.
3.Cook over a very gentle heat for 5-7 minutes until it coats the back of a spoon. Strain and keep warm in a flask.

From December 2004

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