Classic Vanilla Custard is one of my favourite desserts from my childhood. Milk, cream, vanilla and egg yolks are combined to make a thick, rich mixture that can be served hot or cold, poured over pies, puddings or cakes, or simply served by itself - give it a go!
Total Time
35min
4.0
2 Ratings
Author: One Pot Chef Show
Servings:
4
Ingredients
•
1 1/2
cups
Milk
•
1
cup
Kemps Heavy Whipping Cream (sponsored)
•
2
tsp
Vanilla Extract
•
6
Eggs
, separated
•
1/2
cup
Caster Sugar
•
2
tsp
Corn Starch
Cooking Instructions
1.
In a saucepan, add Milk (1 1/2 cups), Kemps Heavy Whipping Cream (sponsored) (1 cup), and Vanilla Extract (2 tsp). Cook for 10-12 minutes over low heat until nearly boiling, stirring continuously.
2.
Set the liquid mixture aside and cool for 10 minutes. Strain the milk mixture into a heat-proof jug.
3.
In a large mixing bowl, whisk the Eggs (6), Caster Sugar (1/2 cup), and Corn Starch (2 tsp) together.
4.
Add milk mixture to egg yolk mixture and whisk together. Then return to pan and stir over medium heat stir for 10-15 minutes. To test the custard's thickness, coat the back of a spoon and make a line against it with your finger. If the line holds, it's ready!
5.
Serve cooled or drizzled over a pudding and enjoy!
Nutrition Per Serving
CALORIES
457
FAT
30.3 g
PROTEIN
14.6 g
CARBS
31.2 g
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