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.
- 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
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).