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Vanilla Custard


This recipe showcases Bourbon Vanilla Beans. Serves 6.


2 large free-range egg yolks
2 tsp. cornflour
25g/1oz caster sugar
1 vanilla pod, split lengthways
250ml whole milk
250ml double cream


Put the egg yolks in a medium saucepan with the cornflour and sugar. Scrape the vanilla seeds into the pan, or add the vanilla extract, and use a metal whisk to combine all the ingredients.

Gradually whisk in the milk and cream then place the pan over a low heat and cook gently for 6-8 minutes, whisking constantly, until smooth and thick. (Do not allow the custard to boil.)

Source: Hairy Bikers - Meals on Wheels

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