VANILLA CUSTARD | JAMIE OLIVER BAKING & DESSERT RECIPES
Is there anything nicer than a silky smooth homemade custard? This one is flavoured with gorgeous fresh vanilla and couldn’t be easier to make. Awesome with a classic crumble.
Total Time 35 minutes
Yield 4 - 6
Number Of Ingredients 5
Steps:
- Halve the vanilla pod and scrape out the seeds. Add both the pod and seeds to a pan on a medium-low heat, pour in the milk and bring just to the boil.
- Remove from the heat and leave to cool slightly, then pick out the vanilla pod.
- In a large mixing bowl, whisk the egg yolks with the sugar and cornflour until pale.
- Gradually add the warm milk, a ladle at a time, whisking well before each addition.
- Pour the mixture back into the pan and cook gently on a low heat for about 20 minutes or until thickened, whisking continuously. Delicious served with all kinds of crumble.
Nutrition Facts : Calories 214 calories, FatContent 12.9 g fat, SaturatedFatContent 5.8 g saturated fat, ProteinContent 8.8 g protein, CarbohydrateContent 16.4 g carbohydrate, SugarContent 14.8 g sugar, SodiumContent 0.2 g salt, FiberContent 0.3 g fibre
FROZEN VANILLA CUSTARD | ALLRECIPES
American-style ice cream uses no eggs, but this is the French style--with eggs! It's rich and creamy and, although traditionally served soft in cones, I prefer to freeze it firm then scoop it.
Provided by Chef John
Categories Desserts Frozen Dessert Recipes Ice Cream Vanilla Ice Cream Recipes
Total Time 3 hours 40 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 1 quart
Number Of Ingredients 6
Steps:
- Whisk egg yolks, sugar, and salt together until mixture changes from dark golden to pale yellow becomes fluffy.
- Heat milk and cream in a heavy saucepan over medium heat. Stir occasionally to prevent sticking to the bottom. Cook just until mixture starts to simmer when little bubbles begin to appear on the surface, 5 to 8 minutes. Remove from heat.
- Whisk a ladleful of milk-cream mixture into the egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this will keep the eggs from cooking). Gradually add the remaining milk-cream mixture and whisk thoroughly. Whisk in vanilla. Cool completely (you can place the bowl in a larger bowl with ice water to cool it faster).
- Pour cooled mixture into a pitcher; cover. Refrigerate until ice cold or overnight.
- Pour custard mixture into ice cream maker and process (according to manufacturer's instructions) until custard reaches the consistency of soft ice cream, about 20 minutes. Quickly transfer to a plastic container. Place a piece of plastic wrap over the surface of the custard. Cover container and freeze until custard is firm enough to scoop, at least 3 hours.
Nutrition Facts : Calories 649.7 calories, CarbohydrateContent 40.5 g, CholesterolContent 425.2 mg, FatContent 51.5 g, ProteinContent 7.7 g, SaturatedFatContent 30.5 g, SodiumContent 118.6 mg, SugarContent 36.7 g
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Calories 167.3 calories per serving
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