Vanilla Custard
Makes about 3 cups
  • 2½ cups (600 grams) whole milk
  • 2 teaspoons (12 grams) vanilla bean paste or 1 vanilla pod/bean, split lengthwise, seeds scraped and reserved
  • 6 large egg yolks (112 grams)
  • 3 tablespoons (36 grams) caster sugar
  • 1 tablespoon (8 grams) plain/cake flour
  1. In a large saucepan, heat milk and vanilla bean paste or vanilla pod and reserved seeds over medium heat just until bubbles form around edges of pan.
  2. In a medium bowl, whisk together egg yolks, caster sugar, and flour until smooth. Pour hot milk mixture over egg yolk mixture, whisking constantly. Return mixture to saucepan (remove vanilla pod, if using), and cook, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat, and pour straight into a jug to serve whilst still hot.
Recipe by Bake from Scratch at