Vanilla custard


  • 1 vanilla bean, halved lengthways
  • 1 1/2 cups milk
  • 1 cup thickened cream
  • 6 egg yolks
  • 1/2 cup caster sugar
  • 2 teaspoons cornflour


Step 1

Scrape seeds from vanilla bean. Place milk, cream, vanilla seeds and bean halves in a saucepan over low heat. Cook, stirring, for 10 to 12 minutes or until almost boiling.

Set aside for 10 minutes to infuse. Strain into a heatproof jug. Discard vanilla bean halves. Wash and dry saucepan.