Egg custard

all details

This recipe is from The Cook's Companion.

Egg custard
Photo: Rebecca Hallas

Ingredients

  • 1 cup milk
  • 1 cup cream
  • 1 vanilla bean, split
  • 5 egg yolks
  • 1/2 cup castor sugar

Method

Bring milk, cream and vanilla bean to simmering point in a heavy-based saucepan. In a bowl, whisk egg yolks with sugar until light, then whisk in warm milk and cream. Return to rinsed-out pan and cook over a moderate heat for at least 10 minutes, stirring constantly with a wooden spoon until mixture thickens and coats the back of a spoon. Strain into a cold bowl, then scrape in some of the vanilla seeds from the vanilla pod. Serve warm or cold.

Rinse and dry the vanilla pod - it can be reused.

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  • Cuisine - British

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Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

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