Trifle Custard – a delicious recipe with milk, heavy cream, vanilla, egg yolks, sugar, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place milk, cream and vanilla pod/seeds into a saucepan and bring to the boil.
2
In a large bowl, whisk the yolks with the sugar and cornflour until smooth and pale.
3
Pour the boiled cream/milk/vanilla mixture over the egg yolks, trickling at first, whisking all the time to temper the eggs.
4
Return the mix to the saucepan (some people think you should rinse it first), then cook over a gentle heat, whisking or stirring with a wooden spoon until it thickens sufficiently to coat the back of a spoon. Do not boil your custard - it will split. If it looks suspiciously curdle-y, lift it off the heat and whisk firmly.
5
Pass through a fine sieve and cool thoroughly in the fridge.
965
kcal
Calories
62
g
Fat
64
g
Carbs
26
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: 2 cups whole milk, 2 cups heavy cream, 1 vanilla pod, split lengthwise and scraped, 6 egg yolks, and more.
Yes, Trifle Custard 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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