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Vanilla Bean Egg Custard

Our family absolutely adores this rich vanilla custard. It can be used to serve with plum pudding, apple pie/crumble, trifle and stewed fruit.

INGREDIENTS (Makes 2 ½ cups)
500 ml(2 cups) milk
1vanilla bean, split lengthwise and seeds scraped
4egg yolks
1 tbsp cornflour
55 g(¼ cup) caster sugar

Combine the milk, and vanilla bean and seeds in a saucepan over medium heat, until simmering. Remove from the heat, cover and set aside for 15 minutes. Remove the vanilla bean.
Beat the egg yolks and cornflour in a bowl with an electric mixer. Add the sugar and beat until pale and thick.
Reheat the milk back to simmering point. Pour hot milk mixture onto the egg yolks, whisking continuously. Return to a clean saucepan. Cook over low heat for 8 minutes, stirring, until the mixture thickens and coats the back of a spoon. Cool.

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