Custard recipe – a delicious recipe with Egg yolks, Vanilla pod, Milk, sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make sure the eggs are at room temperature.
2
Halve the vanilla pod lengthways and put it in a pan with the cream, milk and caster sugar.
3
Bring to the boil, stirring to make sure the sugar dissolves.
4
Take the pan off the heat and allow it to sit for 5 minutes
5
Meanwhile, put the egg yolks into a blender and blend for 2 minutes, or until they go creamy.
6
Add a small pinch of sea salt.
7
Bring the cream back to the boil and pour it slowly on to the eggs, blending as you go.
8
Assuming that the cream is good and hot and the eggs not too cold, the result should be great not-to-thick custard.
9
(If you want to make it thicker you can pour it into a pan and heat gently on the hob, but you shouldn't need to).
10
Delicious served with my Upside-Down Pear and Cardamom Tart
871
kcal
Calories
58
g
Fat
55
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 Egg yolks, 1 Vanilla pod, 500 ml (17.6fl oz) Double cream, 100 ml (3.5fl oz) Milk, and more.
Yes, Custard recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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