Vanilla custard

  • 10 mins preparation
  • 15 mins cooking
  • Makes 2 Cup
  • Print


Vanilla custard
  • 2 cup (500ml) milk
  • 1 vanilla bean, halved, split, seeds scraped, or 1 teaspoon vanilla bean paste
  • 4 egg yolks
  • 1 tablespoon cornflour
  • 1/4 cup (55g) caster sugar
  • sliced strawberries, to serve


Vanilla custard
  • 1
    Combine milk, vanilla bean and seeds or paste in a saucepan and heat on medium, until simmering. Remove from heat, cover with a lid and set aside for 15 minutes.
  • 2
    Using an electric beater, beat egg yolks and cornflour together until smooth, then add sugar and beat for 2-3 minutes until pale and thick.
  • 3
    Reheat milk back to simmering point. Pour onto egg yolk mixture, whisking continuously. Return mixture to a clean saucepan. Cook on low heat for 8 minutes, stirring, until mixture thickens and coats back of a spoon. While still hot, strain through a fine sieve into a clean bowl to remove vanilla bean and any lumps. Set aside to cool. Serve with strawberries.