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    Home » Recipes » Christmas Desserts

    Perfect Vanilla Custard

    November 24, 2014 By Sara McCleary Updated November 29, 2020 - This post may contain affiliate links

    Jump to Recipe

    If you are going to go to all the trouble of making your own Christmas pudding, then do go that extra mile and make your own custard. Homemade trumps store bought each and every time.

    Creamy-Vanilla-Custard

    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.

    Rich-Vanilla-Custard

    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.

    Sara xxx

    Vanilla-Custard

    Printable Recipe

    Perfect Vanilla Custard

    Recipe Author: Sara McCleary
    My perfect fail safe vanilla custard. Once you have made your own you will never purchase ready made again.
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Condiments/Sauces/Marinades
    Cuisine French
    Servings 650 ml

    Ingredients

    • 500 ml (2 cups) pouring cream
    • ⅓ cup caster sugar (super fine)
    • 1 vanilla bean split and seeds removed
    • 5 egg yolks

    Instructions
     

    • 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.

    NUTRITIONAL INFORMATION

    The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.

    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
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      Recipe Rating




    1. Jean | DelightfulRepast.com

      May 22, 2015 at 2:26 pm

      Sara, there is simply no substitute for homemade custard. So many here in the US buy packets of vanilla pudding mix or even *instant* pudding mix with artificial colors to make you think it has egg yolks in it. Awful! Oh, and I love that pitcher.

      Reply
    2. Muppy

      December 03, 2014 at 10:39 pm

      Perfect, I have to confess in my custard making career there has been a few inconsistencies!

      Reply
    3. Helen | Grab Your Fork

      November 29, 2014 at 12:46 pm

      Oh lordy this looks good!

      Reply
    4. Choc Chip Uru

      November 24, 2014 at 10:18 pm

      Wow I can imagine pouring this on a sticky pudding... it looks perfect 😀

      Cheers
      Choc Chip Uru

      Reply
    5. Lizzy (Good Things)

      November 24, 2014 at 10:01 pm

      Oh, yes, yes, yes... pass me a spoon... and please turn your back xox

      Reply
    6. john | heneedsfood

      November 24, 2014 at 8:44 pm

      Ha! Amanda beat me to it. I was also going to say "Gimme a big jug of this, a straw and nothing else"

      Reply
    7. Amanda@ChewTown

      November 24, 2014 at 11:45 am

      I'll have a gigantic bowl of that on its own... every night... foverver... please 🙂

      Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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