Toasted Milk & Vanilla Custard
This custard is insanely good! Packed full of Madagascan vanilla & made with toasted milk powder for a subtle nutty flavour. Creamy & smooth, this goes great with sticky toffee pudding or a fruit crumble.
Servings: 6 People
Equipment
- Medium Saucepan
- Heatproof Mixing Bowl
- Sieve
- Digital Food Probe
Ingredients
- 400 ml Whole Milk
- 200 ml Double Cream
- 80 g Light Brown Sugar
- 4 Egg Yolks 18g -20g Each
- ½ Vanilla Pod
- Pinch Maldon Salt
- 2 tsp Toasted Milk Powder
- 1 tsp Cornflour
Instructions
- Place the milk, cream, half the sugar, vanilla pod & salt into a medium sized saucepan. Set over a low heat & warm until steaming (don't boil!).
- In the meantime, add the egg yolks, remaining sugar, milk powder & cornflour into a heatproof mixing bowl & whisk to combine.
- Pour a third of the warm milk into the yolks & whisk them together. This is known as tempering the yolks.
- Pour the tempered yolks into the pan of remaining milk & cook over a low heat until thickened & has reached a temperature of 82°c. Make sure to stir the custard constantly with a rubber spatula to stop it from catching.
- Pass the custard into a jug, through a sieve then serve immediately.Alternatively, leave to cool down then store in the fridge.
Notes
If using an Aga, cook on the simmering plate.
Kept in the fridge, the custard will last for 2-3 days.
If the custard gets too hot whilst cooking, remove it from the heat & continue stirring. If it looks like it's starting to curdle, a quick blitz with a stick blender will bring it back together.