I had leftover egg yolks from my meringue trials and stone fruits from the other day’s roulade. I thought these little pots would be the perfect afternoon snack for my kids.
Quick Vanilla Custard
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
I had leftover egg yolks from my meringue trials and stone fruits from the other day’s roulade. I thought these little pots would be the perfect afternoon snack for my kids!
Makes about 6-7 small pots
Ingredients
- 3 large egg yolks, room temp
- 600 ml milk
- 2.5 tbsp corn starch
- 2-3 tbsp caster sugar
- 1 vanilla pod, scraped (@vanilla.beans.store )
- Fruits and nuts, chopped, to serve
- Honey to drizzle (optional- I like @mieldulevant )
Method
- 1)
Place the milk together with the scraped vanilla pod and the seeds in a small heavy based pan.
- 2)
Bring to a simmer, whisk to mix, remove off the heat, cover and leave to infuse for about 30min or more.
- 3)
Meanwhile, place the egg yolks in a large glass or metal bowl together with the sugar and the cornstarch. Whisk using a hand whisk until combined and a bit lighter in color.
- 4)
Add some of the hot milk (about 1/4cup) over the egg and sugar mixture and whisk to warm up the eggs (tempering them- so we avoid cooking them when adding the eggs to the hot milk).
- 5)
Remove the vanilla pod from the milk and discard.
- 6)
Tip the egg mixture into the pot with the remaining milk and gently bring to a simmer over medium to low heat while continuously stirring.
- 7)
The mixture will thicken very quickly.
- 8)
Once it coats the back of a wooden spoon, transfer into small pots.
- 9)
Leave to cool at room temperature before covering and placing in the fridge.
- 10)
Serve with chopped apricots and peaches, crushed pistachios and a drizzle of honey if desired.
Notes
Beautiful spoons from @shopcuratehome