CREAMY VANILLA CUSTARD RECIPE RECIPES

Steps:

• Separate the eggs, placing the yolks in a large bowl. (You will not need the whites for this recipe. You can use them to make meringues.)
• Add the sugar to the egg yolks and whisk until pale and thick.
• Add the cornflour and whisk well to incorporate into the egg yolks.
• Put the cream and milk into a medium saucepan.
• Cut the vanilla pod open lengthways and scrape out the seeds with the back of a knife, then add to the milk and cream.
• Heat the cream mixture to just below boiling point. Take the vanilla pod out and set aside (it can be dried out and placed in sugar to make vanilla sugar).
• Slowly pour the hot cream and milk onto the eggs and sugar, whisking as you go.
• Transfer the custard to a clean pan, and set it over a very low heat.
• Stir the custard constantly with a wooden spoon, paying special attention to the corners of the pan, until it is steaming and has thickened slightly. The custard is ready when you can draw a clear line through it on the back of the wooden spoon. This can take up to 10 minutes.

Steps:

• 1. Preheat oven to 300°F.
• 2. Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
• 3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
• 4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
• 5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
• 6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
• 7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
• 8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
• 9. Let the custard cool in the water bath for about 2 hours before serving.