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Raspberry, Rhubarb & Dark Chocolate Bread & Butter Pudding Cake - The Brick Kitchen
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Vanilla Bean Custard
Prep Time
20 mins
Total Time
20 mins
 
Servings: 2 1/2 cups
Author: Claudia Brick
Ingredients
  • 2 cups whole milk
  • 1 teaspoons vanilla paste or seeds of 1 vanilla bean , split lengthwise and seeds scraped out
  • 4 egg yolks
  • 1 tablespoon cornflour
  • 1/3 cup caster sugar
Instructions
  1. In a bowl, beat the egg yolks and cornflour with an electric beater. Add the sugar and beat until pale and thick.
  2. Meanwhile, combine the milk and vanilla paste/vanilla bean seeds in a saucepan over medium until, until just simmering.
  3. Gradually pour the hot milk mixture onto the egg yolks, whisking continuously until fully combined.
  4. Return the egg yolk and milk mixture to the sauce pan and stir continuously over a low heat until the mixture thickens and coats the back of a spoon, about 5 minutes. (remember that the custard will thicken further as it cools).
  5. Cool until ready to serve.