A really good vanilla custard

In France, we call runny custard “creme anglaise” (English cream) and I really understood why in the first year I lived here. You eat A LOT of it! You seem to have it with or in most puddings.
In France, most puddings and desserts are served as they are, no cream or custard required. There are some things like chocolate brownies or a very chocolatey and rich cake with which we do serve custard but it has to be very cold and is usually quite runny.
And then we have the creme patissière, a thick custard.

The other thing that surprises me is that everybody (I mean most people) use shop bought custard.
I think that english people have a very different approach to shop bought stuff. You would never think about serving a shop bought custard in France, some guests would be quite insulted if you didn’t make your own.

custard_mix

Home-made custard is simple and 100 times better.

If you make your own, I assure you, the people you are cooking for will know and will appreciate the fact that you spent the 5-10 extra minutes to make it from scratch (tip for come-dine-with-me contestants). For me, the 2 things you need for a very quick and quality custard are corn flour and vanilla – you can use any sort of vanilla (extract, pod, paste…) but I highly recommend a vanilla pod or the vanilla powder.

I love vanilla powder so much. I use it everywhere. I can’t bare the extract anymore. You can find vanilla powder in good supermarkets and it’s fairly cheap for the quantity and quality you get.

I’m sure you already know the recipe but I’ll put it anyway!

For 800g of vanilla custard, you’ll need:

– 500ml of milk
– 5 egg yolks
– 100g of sugar
– 10g of cornflour (optional, it’s just much quicker)
– Vanilla

Heat the milk and vanilla together.

Meanwhile, whisk the egg yolks, sugar and cornflour until fluffy and light yellow.

When the milk is boiling, add a little of it, a bit at a time, to the egg mixture without stopping whisking.

Bring it back to the hob and put on a medium heat. Stir constantly for about 5 minutes or until it reaches the constistency you’re looking for.

It will get thicker when it cools.

If your custard is lumpy, whisk it and if the lumps are still there, you can seive it.
You can adjust the quantity of cornflour you need. If you want it thicker, put more of it or if you like it thinner, put less.

If you want a stiffer custard, for a trifle or a vanilla slice, you need more cornflour (about 40g).

Mylène

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