Vanilla Custard Recipe

Ingredients

• 3 large egg yolks
• 2 tbsp superfine sugar
• 1 tbsp cornstarch
• 2 cups milk
• 1 vanilla bean

Instructions

1. 1

   In a large heatproof bowl, whisk together the egg yolks, sugar, and cornstarch and set aside.

2. 2

   Add milk to a heavy-bottomed saucepan and turn heat to low. Meanwhile, cut off both ends of the vanilla bean. Then place a finger on one end to hold the bean, and with the tip of a sharp knife, cut the vanilla pod lengthwise. Although you don't need to cut it all the way through, it's ok if you do so. Then open the vanilla bean and scrape out the seeds with the back of the knife.

3. 3

   Add both the pod and the seeds to the milk. Turn heat to medium-low and bring to a simmer. Then remove and discard the vanilla bean.

4. 4

   Turn heat down to low and remove the saucepan from the heat and spoon about ¼ to ½ cup (60-120ml) of the hot vanilla milk into the egg mixture while whisking to temper the egg yolks slowly. Whisk constantly until the egg yolks and milk are well combined and smooth.

5. 5

   Then place the saucepan back to the heat, pour the tempered egg mixture back into the saucepan and whisk until combined. Cook gently on low heat for about 20 minutes or until thickened. Whisk continuously. It is done when it coats the back of a spoon. Store it in an airtight jar or container in the fridge for up to 4 days.