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Vanilla Custard

Vanilla Custard

1 litre of full cream milk

200 mls of cream

1 vanilla bean, split lengthways and seeds scraped

12 egg yolks

160 grams of caster sugar

1 tbsp brandy

Method

Combine milk, cream, vanilla bean and seeds in a saucepan and bring to the simmer over low heat, remove vanilla bean and set aside. Whisk egg yolks, sugar and brandy in a large bowl, whisk in warm milk mixture and return to saucepan. Stir constantly with a wooden spoon over low heat for 10 minutes or until thickened and custard coats the back of the spoon. Serve immediately with Christmas pudding or cool and refrigerate until required.

Last modified on Sunday, 08 December 2013 18:51
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