Name: The Perfect Basic Custard - Australian Eggs
Total time: 15 min
Ingredients: 6 egg yolks; 300ml pure cream; 300ml milk; 2 tbsp cornflour (see tip); 1 tsp vanilla bean paste; 75g (1/3 cup) caster sugar

The Perfect Basic Custard

Preparation time 15 mins
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Publication 5 December 2019
Categories
- Desserts
- Vegetarian

Ingredients

6 egg yolks
300ml pure cream
300ml milk
2 tbsp cornflour (see tip)
1 tsp vanilla bean paste
75g (1/3 cup) caster sugar

Method

Combine cream and milk in a medium saucepan over medium heat and bring to just a simmer.
Meanwhile, whisk yolks, cornflour, vanilla and sugar together in a large heatproof bowl. Gradually whisk in the hot cream mixture until smooth.
Return mixture to cleaned saucepan and place over low heat. Cook, stirring constantly, until custard thickens and thickly coats the back of a spoon.
Serve warm or transfer to a glass bowl and cover surface with plastic wrap (to prevent a skin from forming). Set aside to cool then refrigerate for up to 3 days.

Notes

Don't be afraid to stir continuously with a wooden spoon to avoid separating – you have to keep a close eye on it while cooking.

People often think that to make your custard thicker, you should cook it longer. This isn't true, as custard thickens when cooling, so consider that when you're serving it up.

Tip: For a thinner (Anglaise-style) custard, reduce cornflour to 1 tbs.