This is my fail safe recipe, which I have used over and over again. It results in thick and creamy vanilla custard. The type of custard that you just can’t stop dipping your finger in to, it is addictively good.
I only use cream in my recipe. Quite a few recipes call for thickened cream and milk. I feel what’s the point in messing around. If you are going to make it, make it rich and creamy. It is Christmas after all.
- 500ml (2 cups) pouring cream
- ⅓ cup caster (fine) sugar
- 1 vanilla bean, split and seeds removed
- 5 egg yolks
- In a medium saucepan bring your cream to a simmer.
- Once your cream is simmering place egg yolks, sugar and vanilla in a medium bowl. Whisk mixture until pale and creamy.
- Add one third of your cream immediately and whisk until combined. Add the rest of the cream and whisk further.
- Place cream mixture back into your saucepan.
- Place over medium heat and stir continuously. Make sure you are scraping the bottom far reaches of the saucepan as you go. Get that spoon moving over the entire surface of the bottom of the pan.
- Do not bring the mixture to a boil, continue to cook until the custard thickens. This will take several minutes, but be patient.
- You know that your custard is done when you can draw a line with your finger across the back of your stirring spoon. When the line remains you know your custard is the right consistency.
- Take off the heat immediately and place saucepan in sink filled with some cold water. Deep enough that it comes half way up the sides of the saucepan. This will ease the cooking process.
- Place in a clean jug in the fridge until ready to use. Custard will keep in the fridge for several days.
A tip too, don’t waste your vanilla bean by just discarding it. Place it in a jar with some caster sugar, seal it tight, and you will have some lovely vanilla sugar.
You will find once you have made your own custard, it will be very hard to go back to the store bought stuff. Therefore sending my apologies now, you’ll be hooked.