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1
Start the recipe by separating 5 room temperature fresh egg yolks.
2
Heat the milk, vanilla extract, and cream in a suitable saucepan on a low to medium heat, bring to a simmer.
3
Meanwhile whisk the egg yolks and sugar until the colour turns a pale yellow, this take approx 1 minute by hand; add the corn flour/starch to the egg mixture and whisk in.
4
Pour 2 ladles of the hot milk and cream from the saucepan onto the egg mixture and quickly whisk it in, this is to temper the eggs.
5
Now add the egg mixture to the rest of the liquid in the saucepan, and very slowly bring it back to a simmer on a low heat.
6
Once the custard thickens it’s ready to serve.
7
Enjoy
Method
Ingredients
300mls milk: full or half fat
300mls Double or heavy whipping cream
5 Egg yolks
70g / 2½oz Granulated sugar
2tsp / 12g Vanilla extract or 1 Vanilla pod
½tsp Corn flour / starch
FEATURED PRODUCTS
Products we recommend for this recipe
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