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Homemade Vanilla Custard

Homemade Vanilla Custard

Ingredients

1 cup (250ml) cream
2 cups (500ml) full cream milk
1 tsp (5ml) NOMU Vanilla Paste
80g caster sugar
1 tbsp (15ml) cornflour
6 large egg yolks

Directions

Gently heat the cream, milk and NOMU Vanilla to just before boiling point.

Combine the caster sugar and cornflour in a heatproof bowl so that the cornflour is evenly dispersed. This will make sure there are no lumps in your custard. Whisk in the eggs to form a smooth paste.

Pour the hot milk mixture slowly into the egg mixture, whisking constantly.

Return the mixture to the saucepan and continue to cook very gently over low heat, stirring constantly until the custard is smooth and thickened. Do not let it boil.

Pour the custard into a bowl or jug and place cling film directly onto the surface of the custard to prevent a skin from forming. This will also keep it warm until ready to use. If there are a few lumps in your custard, you can pass it through a sieve.

 

Flavour variations:

 

Tips: If your custard looks grainy it’s because you have overheated it – take it off the heat, transfer the custard to a clean bowl and whisk until it becomes smooth again.

If you want to make a thicker custard for a custard slice or tart, double the quantity of cornflour in the recipe.

The best way to heat custard without it splitting is in a bowl over a saucepan of hot water. Do not allow the bowl to touch the hot water. Stir until warm enough to serve.

Ingredients

1 cup (250ml) cream
2 cups (500ml) full cream milk
1 tsp (5ml) NOMU Vanilla Paste
80g caster sugar
1 tbsp (15ml) cornflour
6 large egg yolks

Directions

Gently heat the cream, milk and NOMU Vanilla to just before boiling point.

Combine the caster sugar and cornflour in a heatproof bowl so that the cornflour is evenly dispersed. This will make sure there are no lumps in your custard. Whisk in the eggs to form a smooth paste.

Pour the hot milk mixture slowly into the egg mixture, whisking constantly.

Return the mixture to the saucepan and continue to cook very gently over low heat, stirring constantly until the custard is smooth and thickened. Do not let it boil.

Pour the custard into a bowl or jug and place cling film directly onto the surface of the custard to prevent a skin from forming. This will also keep it warm until ready to use. If there are a few lumps in your custard, you can pass it through a sieve.

 

Flavour variations:

 

Tips: If your custard looks grainy it’s because you have overheated it – take it off the heat, transfer the custard to a clean bowl and whisk until it becomes smooth again.

If you want to make a thicker custard for a custard slice or tart, double the quantity of cornflour in the recipe.

The best way to heat custard without it splitting is in a bowl over a saucepan of hot water. Do not allow the bowl to touch the hot water. Stir until warm enough to serve.

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