Makes: 330ml
Prep Time: 5 mins
Cook time: 5 mins
Things you need:
150ml Whole grass fed milk.
150ml Whipping Cream
3 Egg yolks
30g Fine sugar (caster, berry)
1 Tsp Vanilla paste (3g)
Steps:
Pour milk and cream into a saucepan and bring up to a gently boil. Don’t over boil it.
Meanwhile combine egg yolks, sugar and vanilla paste. Whisk until fully combined.
Slowly whisk hot milk mix into egg mix then pour back into the saucepan.
Stir this constantly over a gently heat for 5 mins or so, until the custard coats the back of a spoon and you can draw a line through it. Don’t overcook or rush this or else you will have scrambled eggs.
Strain into a container and store for 3 days in the fridge.
Tips:
Add Cling film on top to stop a skin from forming
If you want a thicker custard you can add half a teaspoon of cornstarch to the egg and sugar mix.
Cold custard is the best so serve it like that with a hot dessert for a great contrast.
Vanilla custard should be the consistency of thick double. (Whipping) cream.
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