Homemade Vanilla Custard
A community recipe by cottage_cookNot tested or verified by Nigella.com
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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.
Introduction
With the addition of a little cornflour, this custard is foolproof.
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.
Additional Information
Fabulous served warm with crumbles, pies and puddings, or freeze for delicious ice-cream.
Fabulous served warm with crumbles, pies and puddings, or freeze for delicious ice-cream.
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What 1 Other has said
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Posted by Gigi1957 on 13th June 2014
Show more commentsYou 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..