Ingredients
Units
Scale
- 1 1/2 cups Whole Milk
- 1/4 cup Heavy Whipping Cream
- 2 Teaspoons Vanilla Bean Paste or Pure Vanilla Extract
- 6 Large Egg Yolks
- 75 grams Granulated Sugar/ Caster Sugar
- 3 Tablespoon + 2 Teaspoons Cornstarch/ Cornflour
Instructions
- In a medium saucepan over low-medium heat add the whole milk, cream, and vanilla bean pods, and vanilla bean. Let cook for a couple of minutes to warm it up - do not boil the milk. Take off of the heat and add the lid to let steep for a few minutes.
- In a medium bowl whisk together the egg yolks and sugar for 2-3 minutes, the mixture should lighten in color a lot. Make sure to scrape the sides of the bowl. Add the corn starch and mix for another minute to combine.
- Once the milk mixture is warmed slowly add a little bit to the egg mixture and whisk to combine. Then add all of the milk slowly and whisk to combine.
- Add mixture back to the pot and cook over low-medium heat for another couple of minutes, whisking constantly. The mixture will thicken up. You want it quite thick, you should be able to draw a line in the middle of the pot and the opening not cover up immediately.
- Take off the heat and if you want pour through a fine metal sieve to take any small umps out. Then pour into an air-tight container, place plastic wrap on top, and push directly on top this helps prevent a thick skin from forming. Let chill in the fridge for at least two hours or up to three days. Whisk the custard before serving.
Notes
- The custard will last 4-5 days in the fridge in an air-tight container so you can definitely make it ahead of time. I do not suggest freezing custard as it can separate as it thaws.
- If you want to reheat the custard, add to a heat-proof bowl and warm in the microwave in 30-second increments whisking in between to ensure even heating. You can also warm the custard on the stove on low-medium heat, stirring frequently.
- Prep Time: 5 Minutes
- Chill Time: 2 Hours
- Cook Time: 10 Minutes
- Category: Dessert
- Method: Cook
- Cuisine: English
