Egg custard
“A simple recipe for custard.”
- 1 cup milk
- 1 cup cream
- 1 vanilla bean, split
- 5 egg yolks
- 1/2 cup castor sugar
This recipe is from The Cook's Companion.
Method
Bring milk, cream and vanilla bean to simmering point in a heavy-based saucepan. In a bowl, whisk egg yolks with sugar until light, then whisk in warm milk and cream. Return to rinsed-out pan and cook over a moderate heat for at least 10 minutes, stirring constantly with a wooden spoon until mixture thickens and coats the back of a spoon. Strain into a cold bowl, then scrape in some of the vanilla seeds from the vanilla pod. Serve warm or cold.
Rinse and dry the vanilla pod - it can be reused.
