A creamy pouring custard flavoured with vanilla and thickened with egg yolks and cornflour.
Makes about 500ml (2 cups).
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
1 vanilla bean or 1 teaspoon vanilla extract
375ml (1 1/2 cups) full-cream milk
125ml (1/2 cup) cream (about 40 percent fat)
55g (1/4 cup) sugar
12g (1 tablespoon) cornflour (cornstarch)
4 large egg yolks (we use eggs with a minimum weight of 59g)
Using a sharp knife, split the vanilla bean lengthways and scrape out the seeds. Place seeds, vanilla pod, milk and cream in a medium heavy-based saucepan over medium heat (if using vanilla extract, we recommend adding it after the custard is cooked). Heat the mixture until steam rises from the surface and remove from the heat before the mixture boils.
In a large heatproof bowl, whisk sugar, cornflour and egg yolks together until the mixture becomes runny and pale. Don't leave the egg yolks sitting on the sugar without whisking as the yolks can start to harden.
Whisking constantly, add the hot milk mixture to the egg yolk mixture.
Return the mixture to the saucepan. Place over medium-low heat. Cook, stirring constantly, until the custard thickens and starts to bubble (about 10-15 minutes). Don't allow the custard to boil vigorously.
Remove pan from the heat. Stir in the vanilla extract, if using.
Strain custard through a fine mesh sieve into a heatproof jug (discard the vanilla pod) and serve or store.
If you wish to store the custard, press a piece of plastic wrap against the surface of the custard. This will help prevent a skin forming on the top surface.
Store custard in the refrigerator for up to two days. Suitable to reheat. Not suitable to freeze.
You could use the leftover egg whites from this recipe to make pavlova, friands, meringues etc. © www.exclusivelyfood.com.au