This vanilla custard is one of our favorite “cheats” desserts (a fast dessert using few ingredients). You can serve this recipe as-is, or top it off with our favorite blueberry sauce, leftover caramel sauce from ice cream sundaes, or sprinkle some sugar on top and torch it to make a fast crème brûlée. For a chocolate version, add a few tablespoons of high-quality chocolate chips after you add in the hot milk. You can even pop it into ramekins and bake it in a water bath for a more dense, indulgent texture. The possibilities are endless.

Ingredients

  • 1⅓ cups whole milk
  • ⅓ cup plus 1 tablespoon double (heavy) cream
  • 3 large egg yolks
  • 2½ tablespoons cornflour (cornstarch)
  • ⅓ cup golden caster (superfine) sugar
  • 1 teaspoon vanilla bean paste

Additional Information

Instructions

Heat the milk and cream in a medium, heavy-bottomed saucepan over a medium heat until hot, but not boiling.

Whisk the yolks, cornflour, sugar and vanilla in a bowl, until thick and creamy.

Gradually add the hot milk, whisking constantly. Return to the pan and cook, stirring, over a medium heat until thickened. Add more cream, if preferred.

As featured in the 2018 Autumn Edition of Beekman 1802 Almanac Magazine. 

For more, check out 10-Minute Desserts by Ann Helm Baxter (published by Hardie Grant books, 2018).

by Josh and Brent

Reader Comments

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Kathy

Can you use this custard to make banana pudding with the banana slices and vanilla wafers layered?

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