Description
A delicious custard made from cream and milk.
Ingredients
Scale
- 180 ml double (heavy) cream
- 180 ml whole milk (full-fat milk)
- 4 egg yolks (from large eggs)
- 2 tsp cornflour (cornstarch if you’re in the US)
- 3 tbsp caster sugar
- 1 tsp vanilla extract
Instructions
- Heat the cream and milk in a pan until bubbles just start to rise at the edge of the pan (don’t boil it).
- In a jug, mix the egg yolks, cornflour, sugar, and vanilla extract.
- When the cream is hot, pour into the egg mixture in a thin stream whilst stirring (note: stirring, not whisking fast!) with a hand whisk (don’t pour in the milk all at once or it will scramble the eggs).
- Once mixed together, pour back into the pan and continue to stir the custard with a whisk over a medium heat until it thickens.
- If it gets too thick, add a splash of cream.
- Turn off the heat and serve.
Notes
- Make sure not to boil the cream and milk to avoid curdling.
- For best results, serve the custard warm or chilled.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 12g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 210mg