“ Two Ways” Vanilla Custard
There’s a time for using custard powder…. & there’s a time when you crave that good old traditional custard. You know the one, thick n creamy with a good hit of vanilla! Well this recipe is the one for you. It can be made either for pouring, or thicker for desserts. The choice is up to you.
Let’s talk vanilla. My favourite is Queen Madagascan vanilla paste or if you can get your hands on some Tahitian vanilla bean extract, either of these are at the top of my list for beautiful fruity vanilla taste and fragrance. If you’re after budget friendly, Queen imitation vanilla essence has been around since the dawn of time and tastes like vanilla ice cream. It’s cheap, tasty and it’s easy to find at the supermarket.
Need it Dairy Free? Swap out the milk for a Dairy free alternative of your choice and the cream for Flora Plant Cream.
Traditional Vanilla Custard - Gluten Free
Ingredients
4 egg yolks
50gm Caster Sugar
2 Tsp Vanilla Extract ( or 2 Tbsp of Vanilla imitation essence)
2 Tsp GF Cornflour ( or 2 Tbsp if your after a thicker consistency)
600ml Full Cream Milk ( or a DF Milk of your choice)
100ml Cream ( DF use Flora Plant Cream)
Instructions
In a heatproof bowl mix your egg yolks, caster sugar , cornflour and vanilla together.
Warm your milk and cream in a saucepan on a medium heat until steam is just rising off the top. ( Do not let it boil)
Slowly pour in your milk mixture into the egg mixture whisking as you go and mix well.
Return this mix to the saucepan and stir continuously over a low heat for approximately 4 minutes or so until thickened and smooth. ( If you are making the recipe for the thicker consistency cook for 5 minutes) The custard will thicken more when cool. Store in the fridge. Can be served cold or warm.