Simple, Quick Vanilla Custard Recipe

Sun, 12/18/2011 - 11:00 -- edward

A good custard (or crème anglaise) can make or break an awesome dessert.  As a general rule I dislike custard, and would rather have a spoonful of fluffy whipped cream instead.  But for guests I have found this particular method ticks all the right boxes.


200ml Milk
300ml Double Cream
1 Vanilla Pod
50g Caster Sugar
6 Egg Yolks


  1. Get yourself a pan large enough to comfortably hold 600ml (1pint) of liquid.
  2. Add the milk and cream.
  3. Split open the Vanilla Pod with a knife and scrape the black seed bits out.  Add the seeds and pod halves to the pan.
  4. Bring to the boil.
  5. Whilst the cream and milk is warming up whisk together the caster sugar and egg yolks in a bowl until you get a thick pale and creamy batter.
  6. Managing the heat becomes important now; add half the milk and cream to the bowl of eggs and sugar.  Whisk away at a brisk pace to combine the two liquids.  The yolks will start to cook immediately so the mixture will thicken quite quickly.
  7. Now pour everything back into the saucepan and stir continuously over a gentle heat.  When the mixture holds to the back of the spoon your work is done.
  8. Pour into a jug passing through a sieve on the way to take out any stray lumps.