A classic vanilla pouring custard of milk, egg yolks and sugar, gently thickened on the hob, for puddings, tarts and fruit. Serves 6.
400ml
1piece
from large eggs4piece
60g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 400ml | — | — | |
| 2 | | 1piece | — | — | |
| 3 | | 4piece | from large eggs | — | |
| 4 | | 60g | — | — |
Pour the milk into the small saucepan.
Whole milk · 400 ml
Lay the vanilla pod on the chopping board.
Vanilla pod · 1 piece
Split it lengthways with the paring knife and scrape out the seeds with the back of the knife.
Heat over a medium heat for about 4 minutes, stirring now and then, until steaming with small bubbles at the edge; don't let it boil.
Meanwhile, put the egg yolks in the mixing bowl.
Egg yolks · 4 piece
Add the sugar and whisk for about 1 minute, until pale.
Caster sugar · 60 g
Pour the hot milk onto the yolks in a thin stream, whisking all the time.
Cook over a low heat for about 6 minutes, stirring all the time, until it thickens enough to coat the back of the spoon and reads 80 °C; don't let it boil, or it will scramble.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 400 ml | | Pour the milk into the small saucepan.⏱ 10sResultWhole milk |
| 2 | 1 piece | | Lay the vanilla pod on the chopping board.⏱ 5sResultVanilla pod |
| 3 | Vanilla podstep 2 | | Split it lengthways with the paring knife and scrape out the seeds with the back of the knife.⏱ 40sResultSplit Vanilla Pod |
| 4 | Split Vanilla Podstep 3 | | Add the seeds and the pod to the milk.⏱ 10sResultMilk and vanilla |
| 5 | — | | Heat over a medium heat for about 4 minutes, stirring now and then, until steaming with small bubbles at the edge; don't let it boil.⏱ 4 minResultHot vanilla milkused in step 8 |
| 6 | 4 piece | | Meanwhile, put the egg yolks in the mixing bowl.⏱ 10sResultEgg yolks |
| 7 | 60 g | | Add the sugar and whisk for about 1 minute, until pale.⏱ 1 minResultEgg yolks and caster sugar |
| 8 | Hot vanilla milkstep 5 | | Pour the hot milk onto the yolks in a thin stream, whisking all the time.⏱ 40sResultCustard mixture |
| 9 | Custard mixturestep 8 | | Pour the mixture back into the pan.⏱ 15sResultCustard to cook |
| 10 | — | | Cook over a low heat for about 6 minutes, stirring all the time, until it thickens enough to coat the back of the spoon and reads 80 °C; don't let it boil, or it will scramble.⏱ 6 minResultThickened custard |
| Total Time | 15 min | ||
| Nutrient | Per serving |
|---|---|
| 121kcal | |
| 4g | |
| 6g | |
| 3g | |
| 14g | |
| 13g | |
| 35mg |
A classic vanilla pouring custard of milk, egg yolks and sugar, gently thickened on the hob, for puddings, tarts and fruit. Serves 6.
What you’ll doYou will warm milk with a split vanilla pod, whisk it onto egg yolks and sugar, then stir it over a low heat until it coats the spoon, and strain it.
