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.
5 ingredients5 steps
Vegetarian
Ingredients
MetricImperial
275mlDouble cream
1 tbspNielsen-Massey Vanilla Bean Paste
10gBillington's Unrefined Golden Caster Sugar
3Egg yolk
1 tspCornflour
Utensils
Saucepan
Bowl
Nutritional information per 79g serving
Energy 372cal
Fat 37g
of which Saturates 21g
Carbohydrates 6.1g
of which Sugars 5.6g
Protein 3.3g
Salt 0.06g
Method
Step 1
Heat the cream in a saucepan over a medium heat until it reaches boiling point.
Ingredients for this step
275mlDouble cream
Step 2
In a separate bowl, beat together the caster sugar, vanilla bean paste, egg yolks and cornflour until light and fluffy.
Ingredients for this step
1 tspCornflour
3Egg yolk
10gBillington's Unrefined Golden Caster Sugar
1 tbspNielsen-Massey Vanilla Bean Paste
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.
4 Baker Ratings
Delicious and very easy. I’m absolutely going to be making custard from now on.
