Fresh egg vanilla custard

Fresh egg vanilla custard

  • Serves 6
  • 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
  • ½ tsp cornflour


  1. Put the seeds from a vanilla pod into a pan with the milk and bring just to the boil.
  2. In a clean bowl, whisk the egg yolks with the golden caster sugar and 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

Main Ingredients:

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