Basic custard

AT A GLANCE

  • Serves 6 people

This recipe makes 1 litre of custard.

  • 1 vanilla bean, seeds scraped and pod reserved
  • 600 ml pouring cream
  • 300 ml milk
  • 6 egg yolks
  • 150 gm caster sugar
01   Combine vanilla pod and seeds, cream and milk in a heavy-based saucepan and bring just to the boil over medium heat.
02   Meanwhile, combine egg yolks and sugar in a bowl and whisk until very thick and pale.
03   Pour hot cream mixture over egg mixture, whisking continuously to combine, then transfer to a clean pan.
04   Cook, stirring continuously, over low-med-ium heat until mixture is thick enough to coat the back of a wooden spoon.
05   Strain into a bowl placed over ice and cool completely.

Variations on basic custard

For chocolate custard: leave out vanilla and add 200gm finely chopped dark chocolate to the mixture just before straining, mixing well to melt and combine.

For honey custard: substitute the sugar with 150gm honey.

For passionfruit custard: add 2/3 cup passionfruit pulp to cooled custard mixture.

For strawberry custard: add 2/3 cup strawberry purée and 1 tsp lemon juice to cooled custard mixture.

To make ice-cream: freeze the cooled custard mixture in an ice-cream maker according to manufacturer's instructions.

Trifle
To make a lush trifle, coarsely crush some strawberries, a little sugar and a liqueur, such as Grand Marnier, together using a fork. Layer in a large bowl, top with some coarsely crumbled sponge cake (soaked in liqueur) and vanilla custard.

Topics:

VANILLA, SPRING, MILK, MASTERCLASS, DESSERT, ENGLISH (BRITISH/SCOTTISH/IRISH), EGGS

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Sep 2007

Sep 2007

View Full Site