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Homemade Vanilla Custard

A community recipe by cottage_cook

Not tested or verified by Nigella.com

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Introduction

With the addition of a little cornflour, this custard is foolproof.

Ingredients

Serves: 4

Metric Cups

275 millilitres double cream
3 eggs
1 teaspoon cornflour
1 teaspoon caster sugar
1 vanilla pod (split lengthways)

9⅔ fluid ounces heavy cream
3 eggs
1 teaspoon cornstarch
1 teaspoon superfine sugar
1 vanilla bean (split lengthways)

Method

Homemade Vanilla Custard is a community recipe submitted by cottage_cook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Firstly, heat the cream in a small saucepan up to boiling point; and while it's heating, thoroughly blend the egg yolks, cornflour, sugar and vanilla pod.

Then pour the hot cream in - stirring all the time - and return the mixture to the saucepan, removing the vanilla pod.

Heat very gently (still stirring) until the sauce has thickened, which should take only one to two minutes.

It the custard overheats, take off the heat and beat vigorously to remove any lumps or granular bits.

Firstly, heat the cream in a small saucepan up to boiling point; and while it's heating, thoroughly blend the egg yolks, cornstarch, sugar and vanilla bean.

Then pour the hot cream in - stirring all the time - and return the mixture to the saucepan, removing the vanilla bean.

Heat very gently (still stirring) until the sauce has thickened, which should take only one to two minutes.

It the custard overheats, take off the heat and beat vigorously to remove any lumps or granular bits.

Additional Information

Fabulous served warm with crumbles, pies and puddings, or freeze for delicious ice-cream.

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What 1 Other has said

You need to change the Ingredients to Egg Yolks not eggs, it says in the method to only use the yolks but not in the ingredients..

Posted by Gigi1957 on 13th June 2014

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