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Real egg Custard

Ingredients

  • 90 g Egg yolk
  • 100 g caster sugar
  • 600 ml full cream milk
  • 1 vanilla bean seeds scraped

Instructions

  • Into a saucepan over medium heat add the milk, 50g of the sugar and the seeds and pod of the vanilla bean.
  • Bring the milk to just below a boil, where it is steaming rapidly. (If you have some time remove from heat and allow the vanilla to infuse for 20 minutes, then bring back up to temperature)
  • In a separate bowl add the egg yolks and the remaining 50g sugar. Whisk until pale and fully incorporated together.
  • Whilst whisking the eggs, add a little of the hot milk, whisk until mixed, then add some more milk. Continue until all the milk is incorporated.
  • Wipe out the saucepan, and strain the milk and egg mix back into the saucepan. Discard, including the vanilla seed pod.
  • Place on medium heat and with a wooden spoon, stir continuously until the custard changes consistency and thickens to coat the back of a spoon. (if you have a thermometer don’t let it go above 84C or it will scramble the eggs)
  • Remove from heat and cover the custard with a ca-touche. That is a piece of plastic or silicon paper pressed onto the surface of the custard to prevent a skin forming.
  • Once cooled down to room temperature, place in the fridge. Chill for 4 hours or overnight. Will make 600ml custard

Notes

Variations:
For a spiked brandy custard add 2 tbsp of brandy to the milk with the vanilla bean.
For eggnog once the custard is cooled add 2 tbsp of bourbon and 150ml pouring cream. Mix and serve in glasses with cinnamon and ground nutmeg on top.
For a thicker custard stir in 20g cornflour into the egg yolks with the sugar. Whisk until you have a smooth paste then continue following recipe as above.
For a fructose free version, replace the caster sugar to taste with rice malt syrup or stevia.
Notes:
I always strain my egg milk mix to remove any particles that may have formed through the milk and rough bits of egg. It basically helps to retain a smooth custard.
I would recommend making a double batch, it is amazing how fast the custard can disappear when sneaky spoonfuls are being eaten from the fridge.
If you make this recipe don’t throw away those precious egg whites freeze them for later use.