Vanilla Egg Custard

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Matters of Taste

Serves

600ml

Ingredients

• 400ml full cream milk

• 150ml whipping cream

• 80gm caster sugar

• 4 x egg yolks from 59gm extra large eggs

• 30gm cornflour

• 40ml milk extra

• 1½tsp vanilla paste or extract

Instructions

1. Heat milk, cream and sugar in medium saucepan, on medium-low heat. Stir occasionally.

2. Separate eggs and place yolks in large bowl. Add cornflour with extra milk and vanilla, whisk briefly until smooth.

3. Turn heat on stove to medium and bring milk to the boil, stirring occasionally so it doesn’t catch on the base of the pan.

4. Ensure milk is boiling, then immediately pour in a steady slow-ish stream over egg yolk mix, while whisking briskly. Half way through this process, increase volume to add remainder of milk quickly. This should take no longer than 20 seconds in total. The custard will thicken as hot liquid added, smooth custard. Set aside to cool, stirring occasionally.

5. Keep refrigerated until using.