Looking for the perfect custard recipe? This is it. A gorgeous custard recipe I use in my restaurant. Freeze egg whites for another use rather than wasting them by throwing them out. Or even better, make into meringues, and serve with this custard!
1 person made this
8 egg yolks
1 vanilla bean, scraped
4 tablespoons caster sugar
1 tablespoon plain flour
2 tablespoons brandy
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Method Prep:20min › Cook:20min › Ready in:40min
Separate eggs, and save the whites in the fridge for something else.
Heat cream in a large saucepan with whole scraped vanilla bean until just below boiling point. Remove from heat and allow to infuse for about 15 minutes.
Beat together yolks, sugar and flour until combined.
When cream has cooled a little, poor in yolk mixture and whisk well. Return to heat and stir with a wooden spoon until thickened. Strain to remove any lumps and vanilla bean.
Allow to cool for a few minutes, then stir in brandy.