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Vanilla Custard

Vanilla Custard

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9 fl. oz.270 ml heavy cream (also similar to double cream in UK)
1 tablespoon1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste or Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2 1/2 teaspoons2 1/2 teaspoons superfine sugar (also known as unrefined golden caster sugar in UK)
3 egg yolks
1 teaspoon cornstarch (cornflour in the UK)

Heat the cream in a saucepan over a medium heat until it reaches boiling point.

In a separate bowl, beat together the caster sugar, vanilla bean paste, egg yolks and cornstarch until light and fluffy.

Carefully pour half of the warmed cream in with the egg mixture and blend together.

Add the egg mixture back into the saucepan with the remaining cream and heat gently for 1-2 minutes, continuously stirring until the custard begins to thicken.

Once thickened, serve the custard immediately or allow to cool and chill in the fridge, if serving the custard cold.

Preparation time: 10 minutes
Serves 4




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