.jpg?w=3840&q=85&auto=format&lossless=1)
.jpg?w=3840&q=85&auto=format&lossless=1)
.jpg?w=3840&q=85&auto=format&lossless=1)
.jpg?w=3840&q=85&auto=format&lossless=1)
About the bake
What's a crumble without the custard? This recipe is for a simple, silky smooth homemade vanilla custard. Served warm or cold, it's the perfect side for any pudding. Flavoured with delicious Nielsen-Massey vanilla bean paste, the little flecks of vanilla give this custard the 'wow' factor when it comes to flavour and appearance.
Who can resist real homemade custard? Go on, find out how you can make your own vanilla custard below... it's well worth it.
Method
Step 1:
Heat the cream in a saucepan over a medium heat until it reaches boiling point.
Step 2:
In a separate bowl, beat together the caster sugar, vanilla bean paste, egg yolks and cornflour until light and fluffy.
Step 3:
Carefully pour half of the warmed cream in with the egg mixture and blend together.
Step 4:
Add the egg mixture back into the saucepan with the remaining cream and heat gently for 1-2 minutes, continuously stirring until the custard begins to thicken.
Step 5:
Once thickened, serve the custard immediately or allow to cool and chill in the fridge, if serving the custard cold.
Ingredients
- 275ml Double cream
- 1 tbsp Nielsen-Massey Vanilla Bean Paste
- 10g Billington's Unrefined Golden Caster Sugar
- 3 Egg yolk
- 1 tsp Cornflour
Utensils
- Saucepan
- Bowl
Recipe Reviews
Made this custard for my Christmas trifle. Oh my!! What a treat and so easy to make.
I made double because I love custard. We had it both hot and cold and both were as good as each other! Homemade is best.
Ingredients
- 275ml Double cream
- 1 tbsp Nielsen-Massey Vanilla Bean Paste
- 10g Billington's Unrefined Golden Caster Sugar
- 3 Egg yolk
- 1 tsp Cornflour
Utensils
- Saucepan
- Bowl