This glorious vanilla egg custard recipe can be ladled generously onto puds or tucked into on its own.
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Ingredients
- Seeds from a vanilla pod
- 300ml full-fat milk
- 6 medium egg yolks
- 75g golden caster sugar
- ½ tsp cornflour
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Method
- Put the seeds from a vanilla pod into a pan with the milk and bring just to the boil.
- 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.
- 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.
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