1 cup (250ml) single or double cream
2 cups (500ml) full cream milk
2 tsp (10ml) NOMU Vanilla Extract, Paste or Essence
1/3 cup (70g) caster sugar
1 tbsp (15ml) cornflour
6 large egg yolks
Gently heat the cream, milk and NOMU Vanilla to just before boiling point.
In a small bowl combine the caster sugar and cornflour so that the cornflour is evenly dispersed. This will make sure there are no lumps in your custard.
In a larger bowl, using a balloon whisk, whisk together the egg yolks and caster sugar/cornflour mix until pale.
Pour the hot 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. Pour the custard in 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 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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