Vanilla Egg Custard
- 20 minPrep Time
- 10 minCooking Time
500 ml (2 cups) Lewis Road Creamery Milk (see note)
1 vanilla bean, split lengthwise and seeds scraped
4 egg yolks
1 tbsp cornflour
55 g (¼ cup) caster sugar (see note)
Pastry cream variation
Make as for vanilla custard, adding 2 tbsp each plain flour and cornflour to the egg yolks and sugar. Cook over a low heat until thick and beginning to bubble. Use a spatula to scrape the pastry cream into a bowl and cover the surface with a piece of baking paper before cooling and using or storing in the fridge. For a fluffier pastry cream, fold in ½ cup whipped cream.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
• If you have a sweet tooth, the custard can easily be made with double the amount of sugar. For a richer vanilla custard, substitute 1 cup of the milk with 1 cup Lewis Road Creamery Organic Cream.
Makes 2½ cups
Standing time 15 minutes
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.