Description
A smooth, creamy vanilla custard made from milk, egg yolks, sugar and flavored with vanilla.
Ingredients
- 500 ml whole milk
- 3 large egg yolks
- 50 g caster sugar
- 1 tablespoon cornflour (cornstarch)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a saucepan, heat the milk over medium heat until it’s hot but not boiling.
- In a bowl, whisk together the egg yolks, sugar, cornflour, and a pinch of salt until smooth.
- Temper the eggs: slowly add a few tablespoons of the hot milk into the egg mixture, whisking constantly, to raise its temperature without curdling.
- Pour the tempered egg mixture back into the saucepan with the rest of the milk.
- Cook on low heat, stirring continuously, until the mixture thickens enough to coat the back of a spoon.
- Remove from heat and stir in vanilla extract.
- Strain the custard through a fine sieve into a bowl to remove any lumps.
- Let cool. Serve warm or chill (cover the surface to prevent a skin from forming).
Notes
- Don’t let the custard boil or it will curdle.
- Stir constantly to avoid scorching.
- Straining helps ensure a silky texture.
- You can use part cream for a richer result.
- Serve with fresh fruit, pies, or enjoy on its own.
Nutrition
- Serving Size: ≈ 125 ml
- Calories: ≈ 150 kcal
- Sugar: ≈ 12 g
- Sodium: ≈ 50 mg
- Fat: ≈ 6 g
- Saturated Fat: ≈ 3 g
- Unsaturated Fat: ≈ 2 g
- Trans Fat: ≈ 0 g
- Carbohydrates: ≈ 18 g
- Fiber: ≈ 0 g
- Protein: ≈ 4 g
- Cholesterol: ≈ 110 mg
