A silky custard made with egg yolks, double cream, and whole milk, thickened with cornflour and scented with vanilla extract.
300ml
200ml
4piece
50g
2tsp
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 300ml | — | — | |
| 2 | | 200ml | — | — | |
| 3 | | 4piece | — | — | |
| 4 | | 50g | — | — | |
| 5 | | 2tsp | — | — | |
| 6 | | 1tsp | — | — |
Pour the whole milk into the saucepan.
Whole milk · 300 ml
Pour the double cream into the saucepan with the milk.
Double cream · 200 mlSet the saucepan over a medium heat and warm the milk and cream, stirring occasionally, until steaming and just beginning to simmer at the edges — do not let it boil.
Separate the eggs, dropping the yolks into the mixing bowl; keep the whites for another dish.
Egg yolks · 4 piece
Add the caster sugar to the egg yolks in the bowl.
Caster sugar · 50 gAdd the cornflour to the egg yolks and caster sugar in the bowl.
Cornflour · 2 tspWhisk the egg yolks, caster sugar and cornflour together vigorously until the mixture is pale, thick and smooth.
Slowly pour the warm milk and cream into the pale egg yolk mixture in a thin, steady stream, whisking constantly to temper the yolks without scrambling them.
Whisk the tempered egg mixture until fully combined and smooth.
Pour the smooth tempered custard base back into the saucepan.
Whisk the combined custard mixture in the saucepan to ensure everything is evenly blended.
Cook the custard over a medium-low heat, whisking constantly, for about 6 minutes, until it thickens enough to coat the back of a spoon and just one or two bubbles break the surface; the cornflour stops it splitting, but do not let it boil hard.
Add the vanilla extract to the thickened custard and whisk briefly to incorporate.
Vanilla extract · 1 tspPour the custard through a fine sieve into a clean heatproof jug, pressing gently with a spoon to remove any cooked egg strands and ensure a perfectly smooth, glossy sauce.
Ladle the strained vanilla custard into a warm serving bowl, ready to pour at the table. If you are not serving it straight away, press baking paper onto the surface, cool it quickly and refrigerate.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 300 ml | | Pour the whole milk into the saucepan.⏱ 10sResultWhole milk |
| 2 | 200 ml | | Pour the double cream into the saucepan with the milk.⏱ 10sResultDouble cream and whole milk |
| 3 | — | | Set the saucepan over a medium heat and warm the milk and cream, stirring occasionally, until steaming and just beginning to simmer at the edges — do not let it boil.⏱ 5 minResultWarm milk and creamused in step 8 |
| 4 | 4 piece | | Separate the eggs, dropping the yolks into the mixing bowl; keep the whites for another dish.⏱ 10sResultEgg yolks |
| 5 | 50 g | | Add the caster sugar to the egg yolks in the bowl.⏱ 10sResultEgg yolks and caster sugar |
| 6 | 2 tsp | | Add the cornflour to the egg yolks and caster sugar in the bowl.⏱ 10sResultEgg yolks and caster sugar and cornflour |
| 7 | — | | Whisk the egg yolks, caster sugar and cornflour together vigorously until the mixture is pale, thick and smooth.⏱ 2 minResultPale egg yolk mixture |
| 8 | Warm milk and creamstep 3 | | Slowly pour the warm milk and cream into the pale egg yolk mixture in a thin, steady stream, whisking constantly to temper the yolks without scrambling them.⏱ 15sResultTempered egg yolk mixture |
| 9 | — | | Whisk the tempered egg mixture until fully combined and smooth.⏱ 1 minResultSmooth tempered custard base |
| 10 | Smooth tempered custard basestep 9 | | Pour the smooth tempered custard base back into the saucepan.⏱ 15sResultCombined custard mixture |
| 11 | — | | Whisk the combined custard mixture in the saucepan to ensure everything is evenly blended.⏱ 20sResultBeaten custard mixture |
| 12 | — | | Cook the custard over a medium-low heat, whisking constantly, for about 6 minutes, until it thickens enough to coat the back of a spoon and just one or two bubbles break the surface; the cornflour stops it splitting, but do not let it boil hard.⏱ 6 minResultThickened custard |
| 13 | 1 tsp | | Add the vanilla extract to the thickened custard and whisk briefly to incorporate.⏱ 10sResultVanilla-finished thickened custard |
| 14 | Vanilla-finished thickened custardstep 13 | | Pour the custard through a fine sieve into a clean heatproof jug, pressing gently with a spoon to remove any cooked egg strands and ensure a perfectly smooth, glossy sauce.⏱ 30sResultStrained vanilla custard |
| 15 | Strained vanilla custardstep 14 | | Ladle the strained vanilla custard into a warm serving bowl, ready to pour at the table. If you are not serving it straight away, press baking paper onto the surface, cool it quickly and refrigerate.⏱ 15sResultStrained vanilla custard |
| Total Time | 18 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100 g |
|---|---|
| 315kcal | |
| 5g | |
| 21g | |
| 11g | |
| 16g | |
| 15g | |
| 32mg |
A silky custard made with egg yolks, double cream, and whole milk, thickened with cornflour and scented with vanilla extract.
What you’ll doYou will heat milk and cream together, then whisk egg yolks with sugar and cornflour until pale. Slowly pour the hot cream into the yolks while whisking constantly to temper them without scrambling. Return the mixture to the pan and cook over medium-low heat, whisking throughout, until it thickens and bubbles appear on the surface—about 6 minutes. Finish with vanilla extract, strain through a fine sieve to remove any cooked egg, and transfer to a warm serving bowl.
